MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sweet Stuff's Rebecca Dicero for a look at a peach blackberry cobbler.
4 large ripe peaches, peeled, pitted and cut up in thin slices or chunks
2 cups fresh or frozen blackberries
1/2 cup granulated sugar
4 tablespoons cornstarch
1 tablespoon minute Tapioca
1 teaspoon cinnamon
1/2 teaspoon vanilla
Combine all ingredients in a small bowl and place into an oven proof baking pan or combine everything in the pan to cut down on dishes...up to your comfort level on that one...
Just make sure it is all level and no big mounds in the pan either way you go with it.
Batter for topping
1 & 1/2 cups all purpose flour
6 tablespoons granulated sugar
2 teaspoons baking powder
pinch of salt....yes a pinch!
2/3 cup 2% milk or heavy whipping cream for a richer flavor
4 tablespoons butter, melted
Place all the dry ingredients in a bowl and add the melted butter, mixing with a fork,spatula, or you clean hands until it all comes together. If still dry, add a little bit more butter and milk in even amounts until desired consistency is achieved, which is just until it all comes together...not making mush here!
If this is too hard for you, you can cheat by using the biscuit recipe for Bisquick...you are basically making drop biscuits here....
You can add some vanilla and/or cinnamon to the biscuit mixture for added flavor if you want to..
Drop biscuit mixture in spoon fulls on top of the fruit filling leaving pockets of fruit showing. You do NOT want to cover it completely! There needs to be air pockets for steam to escape or you will have a mess in the oven...place baking pan on a cookie sheet to help with any drips that may occur during the baking process and place in a preheated 350 degree over. Bake for about 30-45 minutes. It will depend on your oven but could take up to an hour. Make sure it is thick an d bubbling like a fruit pie would be and the biscuit topping is a golden brown.