Blackberry peach cobbler

To me, nothing beats cobbler. Serve it with ice cream and I’m in heaven.

  • 1/4 cup maple syrup
  • 1 teaspoon cornstarch
  • 3/4 pound peaches (pitted and thickly sliced
  • 1 6-oz carton blackberries
  • 1/4 cup (cut into large pieces)
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk

Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside.

Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside. In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.

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