Recipe by Chef Kathy
Juicy blackberries and peaches combine with a buttery crisp topping in a luscious cobbler that has become a family favorite. Fresh or frozen blueberries or raspberries can be used in place of the blackberries. As my husband says, 'That's so good, it'll make you slap your granny!'
Top Review by SweetsLady
This was absolutely delish! I used only water and no orange juice, as I'm not a fan of orange. I also used white wheat flour in place of regular flour, and old fashioned oats in place of the quick oats. YUM!
- 2 cups blackberries
- 4 cups peaches (peeled, pitted & sliced)
- 2⁄3 cup orange juice
- 1⁄2 cup water
- 1 cup sugar (to taste)
- 1⁄4 cup butter
- 1 teaspoon nutmeg
- 5⁄8 cup butter, divided
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2⁄3 cup sugar
- 1 cup buttermilk
- 1 cup plain instant oatmeal
- 1⁄2 cup sugar
- 1 teaspoon ground nutmeg
Directions See How It's Made
- Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
- Cook until just simmering.
- Keep warm while making batter and crumb topping.
- Preheat oven to 350 degrees F.
- Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
- Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
- Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
- In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
- Set aside.
- Remove melted butter from oven.
- Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
- Set aside.
- Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
- Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
- Place the baking dish on a cookie sheet in case it runs over.
- Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
- Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
- Let cool 15-20 minutes before serving.
- Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.