You can have your cake, you can keep your candies.
Because my #1 choice for dessert will always fall in the crumble or cobbler category, and when fall rolls around there’s not much I crave more than my Grandma’s Peach and Blackberry Cobbler. Unless it’s my go to crumble.
While I’m attributing this decadent but oh-so-easy dessert to the archives of my dear old Grandma Mary Jane, the recipe card my mom took a photo of with her iPad and sent to me when I couldn’t remember the exact proportions (oh my, what would Grandma have thought of that!) is actually named Essie’s Peach and Blackberry Cobbler.
But who’s Essie?
With grandma no longer here, and my mom out of the country as I write this post, I’m guessing Essie is a dearly departed aunt/cousin/reallygoodbaker.
Doesn’t the name Essie conjure up images of the sweetest, white haired, comfortable-shoe-wearing great aunt pulling wonderful smelling delights from the oven? Can one of my smartie pants aunts please weigh in here please?
Since I can’t be sure, and since Grandma always made this anyway, the kudos are going to go to her.
And to my mom. Because she’s a grandma now, and she makes it too, thereby I declare it shall now be called Grandma’s Peach Cobbler.
While my grandma always made this with Brigham City peaches picked just a half hour from home (or when I was really little straight from the backyard orchard my grandpa obsessed over every harvest) I couldn’t leave it straight up simple so I added to the bevy of baking with the addition of blackberries as big as my thumb.
I’m serious. These things could have passed for beehives! Now wouldn’t that become a succulent honey. Blackberry honey. Something to ponder.
While this recipe is always good as a dessert later in the day, my favorite way to eat it is straight up from the oven, just cool enough not to turn the top of my mouth into tar paper but still piping warm for maximum flavor melds. Mind you, I’m not talking about dessert here either.
Let’s talk about eating this for breakfast as any good cobbler or crumble should be assigned to.
A few recipe notes:
Of course you can substitute any of the fruit you’d care to change up. Peaches just seem such a natural here. And raspberries would be delicious too.
Do you have self-rising flour in the pantry? Go ahead and use that instead of regular and omit the baking powder for one less step to go.
The recipe calls for a squeeze of orange juice but a pour of peach or mango nectar might be a really fun flavor addition.
Feeling adventurous? Toss in some candied ginger or try basil for a natural herby accent to peaches and blackberries.
I don’t think I need to tell you that God created cobbler to provide something delicious to eat with vanilla ice cream. Whichever God you choose to believe in, it’s true. I read it on the internet.
So thanks Grandma, and Essie, wherever and whomever you are, for sharing this baked fruit delight.
So peeps, are you a crumble or a cobbler kinda desserter? Weigh in on the comments below.
- ¼ cup soft butter
- ½ cup sugar
- 1 cup sifted flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 cups fresh peaches, peeled and sliced
- 1 cup fresh blackberries
- ½ orange
- cinnamon sugar
- Preheat oven to 350 degrees.
- Cream butter and sugar with a handheld mixer until fluffy. Add the dry ingredients and mix, alternating with milk.
- Put batter in a buttered 8 X 8 pan. Place sliced peaches and blackberries on top of batter then squeeze ½ orange on top. Sprinkle generously with cinnamon sugar.
- Bake for 40-45 minutes or until golden on top. Serve immediately or cool and refrigerate until ready to serve.
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