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Blackberry Peach Cobbler


Summertime slow cooker magic!

  1. 4 peaches, peeled and sliced
  2. 3 cups blackberries 750 ml
  3. 3⁄4 cup granulated sugar 175 ml
  4. 1 tbsp cornstarch 15 ml
  5. 1 tbsp freshly squeezed lemon juice 15 ml
  1. 11⁄2 cups all-purpose flour 375 ml
  2. 2 tsp baking powder 10 ml
  3. 1 tsp grated lemon zest 5 ml
  4. 1⁄2 tsp salt 2 ml
  5. 1⁄2 cup cold butter, cut into 1-inch 125 ml (2.5 cm) cubes
  6. 1⁄2 cup milk 125 ml
  1. Lightly grease the stoneware of a medium (about 31⁄2-quart) slow cooker.
  2. In prepared stoneware, combine peaches, blackberries, sugar, cornstarch and lemon juice. Stir well. Cover and cook on Low for 4 hours or on High for 2 hours.
  3. Topping: In a bowl, combine flour, baking powder, lemon zest and salt. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Drizzle with milk and stir with a fork until a batter forms. Drop batter by spoonfuls over hot fruit. Cover and cook on High for 1 hour, until a tester inserted in the center comes out clean.
  4. SERVES 6.
The Best of Bridge

This recipe is available in the book Best of Bridge Home Cooking.