Peach and Blackberry Cobbler

Our thoughts and prayers go out to all those affected by Hurricane Irma at home and abroad. Having spent the last seven years in Miami, some say a hurricane was bound to hit South Florida, but that doesn't diminish the damage and difficulties that some homes and families face.

My friends and I evacuated to Tampa last week, and luckily only a Category 2 was recorded over the weekend there. I did get the chance to put up hurricane shutters for the first time though! Does that make me a real Floridian?

Fortunately, my apartment building in Miami still had power and minimal damage, so we returned from Tampa yesterday. Taking advantage of some of the down-time in between cleaning up the apartment and getting back into a routine, it was a day for baking. Peaches are in season so I thought cobbler was a good idea!


1/4 cup butter, softened
1/3 cup sugar
1 cup sifted flour
1 tbsp baking powder
1/4 teaspoon salt
1/2 cup almond milk
3 cups sliced peaches
1 cup fresh blackberries
1/4 cup cinnamon sugar (sprinkled on top)

Preheat oven to 350 degrees.

Cream the butter and sugar together until fluffy.

For the batter: add flour, baking powder, alternating with milk to the mix.

Place batter in a buttered 8x8 pan (I used a pie dish, it worked just fine!). Placing the batter on the bottom as opposed to the top, as in most cobblers, lets you have more of a chewy crust as opposed to crispy.

Place sliced peaches and berries on top, and then sprinkle generously with cinnamon and sugar.

Bake 1 hour and a half, or until crust is fully cooked through.

Cool before serving, or refrigerate and microwave before eating (tastes even better the day after!). Serve with some vanilla ice-cream for an extra treat. 😊

Stay safe, to everyone who is waiting for power, water, or AC to be restored, or those waiting to get the all-clear to return home.


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