I figured it’s the appropriate time of year to make a cobbler. In fact, I think it’s only because my sweetie now does the shopping for us that I haven’t stopped to stare at the summer produce and be reminded sooner.
Since I didn’t grow up with a family cobbler recipe—our desserts tended to be store-bought cookies—every time I make it, I go searching for anything that strikes my fancy. This time, I happened to be going through Taste of Home when I came across a recipe from an Iowan. (Yay!)
I was intrigued but was ultimately won over when the recipe included my two favorite summer fruits: peaches and blackberries (it was actually a berry mix but blackberries were listed first, and honestly, I just made it with blackberries).
Plus, it had cardamom, and I almost never have excuses to use this most exciting of spices.
I may have overdone it by adding a full 1 t. of cardamom when the recipe called for just ¼ t., but I *really* like it, so I didn’t mind and my sweetie has been enjoying bowlfuls for breakfast (don’t judge!) alongside me without complaint. My other adaptation was using lemon zest in place of orange zest in the topping, and that worked well for my tastes as well.
I also went ahead and used my Le Creuset that measures 9 in. not 10 in., as the recipe called for. It all fit like a charm, though the liquid did bubble over a little in the oven and we got the delightful aroma of burnt sugar. Not the worst deal but perhaps a 10 in. skillet is the wiser course.
Here’s what I did, adapting slightly:
For the fruit mix
- ½ c. sugar
- 3 T. cornstarch
- 1 t. ground cinnamon
- ¼ to 1 t. ground cardamom, to taste
- 6 c. peaches (6 to 8 peaches), sliced
- 2 c. blackberries (about 12 oz./two small containers)
- Juice from ½ lemon
For the topping
- 1 c. all-purpose flour
- ¼ c. sugar
- Zest from 1 lemon
- ¾ t. baking powder
- ¼ t. salt
- ¼ t. baking soda
- 3 T. cold butter
- ¾ c. buttermilk
- Vanilla ice cream, for serving, optional
Heat oven to 375 degrees. In a large bowl, mix together the sugar, cornstarch, and spices. Add the peaches, blackberries, and lemon juice. Toss to combine, and then transfer to a 9- to 10-inch cast iron skillet (10-inch probably preferred).
In a medium bowl, bring together the first six topping ingredients (flour, sugar, lemon zest, baking powder, salt, and baking soda). Cut in the butter with a pastry blender or two knives or your fingers until the mixture resembles coarse crumbs. Add the buttermilk, and stir until just moistened. Drop by tablespoonfuls over the fruit mixture.
Bake uncovered until topping is golden brown, 40 to 45 minutes. Serve warm, preferably with vanilla ice cream, and enjoy!