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Skillet Peach and Blackberry Cobbler

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This is a quick cobbler that makes good use of frozen fruit. Serve with vanilla ice cream.

FILLING:
4 tablespoons unsalted butter
2 pounds frozen sliced peaches
2 pounds frozen blackberries
1/2 cup sugar
Pinch of salt
1 tablespoon lemon juice
1½ teaspoons cornstarch

TOPPING:
1½ cups all-purpose flour , plus extra for work surface
5 tablespoons sugar
1½ teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoons salt
3/4 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon
1 tablespoon sugar

For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two pounds of blackberries and 1 pound of peaches, sugar, and salt and cook, covered, until fruit has released its juice, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat.

For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.

Combine remaining 1 tablespoon sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach/blackberry mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool for 10 minutes. Serve with vanilla ice cream.

– Recipe courtesy of Cook Like James

 

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