Blackberry peach cobbler from Gourmet Magazine, September 2005: The Music Issue (page 143)

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Notes about this recipe

  • Rutabaga on September 21, 2015

    This cobbler is simple to make and delicious. I made it using overripe peaches and very tart blackberries, a good combination. The starch was enough for the fruit filling to set nicely, and it is wonderful when eaten warm, either for dessert or at breakfast the next morning. ETA: I made this again with overripe peaches and sweet blackberries, and decreased the sugar by not quite a quarter cup. It was still very good, but very juicy this time (not that anyone had any complaints).

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