It’s nearly mid-month which can only mean one thing…. It’s Anna Olson Bake-off Challenge time. This month she opted for a recipe that shows off peaches in all their glory. Unfortunately peaches were all the rage in Ottawa a month ago whereas this month there was only one stall on the whole Parkdale Market selling them. But I got my hands on a basket and all was right in the world again. For those of you who don’t know, or want to participate, you can read details about the bake-off here… the long-short of it is you have until Monday the 17th to make the recipe below and submit pictures of your creation to Anna (aka the FoodNetwork) for a chance to win her new cookbook or a KitchenAid mixer. Good luck to all participants!!!
PS – the cobbler was a hit at my girls night BBQ
Peach Berry Cobbler
6 cups peeled and sliced fresh peaches
1 cup fresh raspberries
½ cup fresh blueberrie
3 Tbsp + ½ cup sugar, plus extra for cinnamon sugar
¼ tsp ground cinnamon, plus extra for cinnamon sugar
6 Tbsp unsalted butter, melted
2/3 cup milk
2 cups all-purpose flour
2 Tbsp cornmeal
4 tsp baking powder
½ tsp salt
1. Preheat oven to 375 °F (190 °C).
2. Toss the peaches, raspberries and blueberries with 3 Tbsp of sugar and ¼ tsp of the cinnamon and spread on the bottom of an 8-cup baking dish ( I used a 9×13).
3. Whisk the eggs, the remaining ½ cup of sugar, and melted butter together in a large bowl. Whisk in the milk. Sift in the flour, cornmeal, baking powder and salt and stir until combined (the batter will be wet).
4. Spoon the batter over the fruit, leaving a little space between spoonfuls to allow for expansion as the cobbler bakes. Stir a little sugar and cinnamon together and sprinkle this overtop the cobbler.
5. Bake for 35 to 45 minutes, until the peach juices are bubbling and the topping is cooked through (you can lift a piece up to check that it is cooked through).
Serve the cobbler warm with ice cream.
The cobbler will keep, refrigerated for up to 2 days.