Momma Daisy’s Peach and Blackberry Cobbler

Name: Momma Daisy’s Peach and Blackberry Cobbler
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 2 pints fresh blackberries (or 10 ounces frozen blackberries, unthawed); 59 milliliters cornmeal; 2 Tbsps cornstarch; 1 large egg, lightly beaten; 473 milliliters all-purpose flour, plus more for work surface; 59 milliliters granulated sugar; 1 teaspoons ground cinnamon; 2 teaspoons fresh lemon juice; 237 milliliters firmly packed light-brown sugar; 907 grams fresh peaches, peeled, pitted, and sliced (or 2 pounds frozen sliced peaches, thawed); 1 pinch Pinch salt; 2 Tbsps cold unsalted butter, plus more for baking dish; 1 teaspoon pure vanilla extract; 6 servings Vanilla ice cream, for serving; 2 Tbsps vegetable shortening; 237 milliliters whole milk

You can never have too many Southern recipes, so give Momma Daisy’s Peach and Blackberry Cobbler a try. One portion of this dish contains approximately 13g of protein, 19g of fat, and a total of 733 calories. For $2.75 per serving, you get a dessert that serves 6. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up peaches, egg, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt.

Ingredients you will need

Baking Powder

Cornmeal

Biscuits

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Cut in the butter and shortening until the mixture resembles coarse crumbs. Using a fork, stir in the milk and egg just to combine (do not over mix). Set aside while preparing the filling.

Ingredients you will need

Shortening

Butter

Milk

Egg

To make the peach filling, preheat the oven to 350°F. Generously butter a 7 × 11-inch baking dish.

Ingredients you will need

Butter

Peach

Equipment you will use

Baking Pan

Oven

Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat. Bring the peaches to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes.

Ingredients you will need

Brown Sugar

Lemon Juice

Corn Starch

Cinnamon

Peach

Sauce

Salt

Equipment you will use

Sauce Pan

Remove from the heat, and stir in the vanilla and blackberries.

Ingredients you will need

Blackberries

Vanilla

Transfer the filling to the prepared baking dish.

Equipment you will use

Baking Pan

Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Continue with the remaining batter, covering the fruit evenly.

Ingredients you will need

Fruit

Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges.

Ingredients you will need

Granulated Sugar

Biscuits

Equipment you will use

Oven

Cool for 10 minutes, then serve warm with ice cream.

Ingredients you will need

Ice Cream

If you use frozen blackberries, do not thaw them, and toss them with 2 tablespoons of flour before combining them with the peaches.

Ingredients you will need

Blackberries

Peach

All Purpose Flour

Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 199

They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.

Equipment

Ingredients

Servings:

1Tbsp

baking powder 2pints

fresh blackberries (or 10 ounces frozen blackberries, unthawed)59milliliters

cornmeal 2Tbsps

cornstarch 1large

egg, lightly beaten 473milliliters

all-purpose flour, plus more for work surface 59milliliters

granulated sugar 1teaspoons

ground cinnamon 2teaspoons

fresh lemon juice 237milliliters

firmly packed light-brown sugar 907grams

fresh peaches, peeled, pitted, and sliced (or 2 pounds frozen sliced peaches, thawed)1pinch

Pinch salt 2Tbsps

cold unsalted butter, plus more for baking dish 1teaspoon

pure vanilla extract 6servings

Vanilla ice cream, for serving 2Tbsps

vegetable shortening 237milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.