SalmonBerry

Posts Tagged ‘summer’

Blackberry-Peach Buttermilk Cobbler

In Recipe on June 20, 2015 at 3:28 am
cobbler with pie server

Cobbler with summer fruits going fast!

Not vegan. Not gluten-free. Not sharing.

This recipe (originally from here) uses white flour and buttermilk, not exactly the most fashionable of ingredients these days. But this buttermilk cobbler isn’t really “bad” for you as it contains very little added sweetener, only two tablespoons of maple syrup, along with tons of summer fruit. All of it’s amazing sweetness and goodness comes from the seasonal fruit purchased at my local farmers market. If you want to always eat at the apex of flavor (um, yes, please!), you’ll want to always buy from local farmers at one of the 50+ certified farmers markets in San Diego County operating year round. Seriously. So spoiled.

I’m sure this can easily become a vegan dish by someone inventive and crafty. I didn’t want to modify it this time. It was perfect as is (for me) so I didn’t mess with the formula. Feel free to make it as presented or try your hand at substitutions. Delicious and perfect for a weekend brunch and holds up well overnight.

peaches and blackberries

Peaches and blackberries tossed with maple syrup.

2 TBSP maple syrup

1 tsp cornstarch

2 peaches, pitted and sliced

6oz blackberries

1/4 cup (1/2 stick) butter

1 cup all-purpose flour

2 tsp baking powder

1/4 tsp sea salt

1 1/4 cups low fat buttermilk

Preheat oven to 375°F. Whisk together maple syrup and cornstarch. Add peaches and blackberries, toss gently to coat and set aside.

Put butter into an 8-inch round/square glass/metal pan. Heat in oven just until butter is melted then remove and set aside.

cobbler whole

Easy as pie!

Mix together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter fruit mixture evenly over top of batter and bake until golden and bubbly, about 45 minutes.

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