Let me remind you, that part of making a good cobbler become amazing cobbler is the fruit you use. I try to only use fresh fruit where possible and avoid all canned products. For the cobbler my friends ate the other night, it was Brigham City Peaches, Suncrest variety and Bear Lake Raspberries. Now honestly, can you repeat that EVERY time? No. But you can come close.
This recipe is a combination of about three others so I feel fairly confident claiming this one as my own creation.
Peach Raspberry Cobbler
Ingredients for Fruit Mixture4 cups sliced peaches
1/2 cup sugar
1 tablespoon corn starch
1/4 cup water
2 cups raspberries
Directions for Fruit Mixture:
In a medium saucepan, combine peaches, sugar, starch and water. Cook over medium high heat on stovetop until thickened and bubbly. Stir frequently to avoid burning.
Prep 9x13 pan by sprinkling 1 cup of raspberries on the bottom.
Pour peach mixture over raspberries. Sprinkle again with remaining 1 cup of raspberries.
Ingredients for dumpling top
2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, room temperature*
2/3 cup sugar
2/3 cup buttermilk**
Directions for dumplings:
Hand mix together with a wooden spoon the butter and sugar until fluffy. Mix in half the buttermilk. Add about half the dry ingredients until almost combined. Add remaining buttermilk and stir well. Add remaining dry ingredients. Stir until a thick, sticky batter forms. Drop by heaping spoonfuls onto top of fruit mixture. Bake for about 30 minutes at 350 degrees.
Sprinkle lightly with sugar immediately after coming out of the oven.
* Make sure to use REAL butter- make Paula Dean proud- none of that margarine crap.
** Remember the trick about butter milk? Read the previous post.
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