Nothing screams summer like a fresh baked peach & blackberry cobbler! Mackey’s recipe is a modern twist on a southern classic. It will not disappoint!
Filling:
8 cups of sliced peaches & blackberries
1/3 cup light brown sugar
1 large handful of basil, chopped (optional)
1 tablespoon fresh lime juice
Topping:
3/4 cup rolled oats
3/4 cup potato starch
1/2 cup buttermilk
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
Instructions:
Preheat oven to 375F. Lightly butter an 8x10 inch baking dish
Mix all dry ingredients for the cobbler topping together then cut in the butter using your fingers 2 knives until it forms coarse crumbs
Stir in buttermilk with a fork until dough clings together. Set aside
In a large bowl, toss the fruit with sugar, basil, lime zest and lime juice
Put the fruit mixture in the dish, then spoon the dough over the fruit using a spoon
Sprinkle the top with sugar
Bake until the frit is cooked and bubbling around the edges, about 25 minutes
Serve warm with cream, yogurt or ice cream