Old-fashioned Blackberry Peach Cobbler

We had some wild blackberries picked by my nephews, and some fresh peaches that needed to be used up. So I found a recipe online for some Blackberry peach cobbler. Dad made it, and it turned out wonderfully. It’s especially good with whipped cream or vanilla ice cream on top.

Old-Fashioned Blackberry Peach Cobbler
Ingredients:
2 Tablespoons cornstarch
1 1/2 cups granulated sugar
1 1/4 pounds (about 5 cups or approximately 567grams) fresh blackberries
2 pounds fresh peaches (6 medium or 4 large peaches or approximately 907 grams), peeled, pitted, and cut into 1/2-inch-thick wedges
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks/8 oz./226g) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups milk

Topping:
1 Tablespoon granulated sugar (for sprinkling on top of the dough) [we used about 1/4 cup]

Instructions:
Preheat oven to 425°F/220°C. Spray a 9 x 13-inch (22cm x 33cm) glass or ceramic baking dish with non-stick cooking spray. Set aside.

In a large mixing bowl, combine cornstarch and the 1 1/2 cups sugar. Add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. Leave oven set to 425°F/220°C.

While fruit is baking in oven, in another large mixing bowl, whisk together flour, baking powder, and salt; then blend in butter with a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.

Drop 12 mounds of dough (about 1/3 cup each) onto hot fruit mixture, then sprinkle dough with the 1 tablespoon of sugar. Bake cobbler in preheated 425°F/220°C oven until top is golden, 25 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, whipped cream or non-dairy whipped topping.