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!'
- 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
- 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.
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!