Honey Peach and Blackberry Cobbler

By Judy1

A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 8 cups chopped peeled peaches (about 4 pounds)
• 1/4 cup honey
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt, divided
• 3 cups blackberries
• Cooking spray
• 3/4 cup granulated sugar
• 1 tablespoon grated lemon rind
• 1 teaspoon baking powder
• 6 tablespoons chilled butter, cut into small pieces
• 1 1/4 cups low-fat buttermilk
• 2 tablespoons turbinado sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.