When I was a kid, if I heard the word “cobbler” I knew there was likely going to be an extra-special treat coming my way!
After a trip to Dime Box, Texas in the 70s, our San Antonio garden was graced with dewberry plants that were given to us by a family member who had them growing on their farm. What’s a dewberry? Dewberries are very similar to blackberries and they are a favorite berry for many Texans. One of my favorite dessert memories of all time was when my Mom, “Betty,” made dewberry cobbler with he fruit coming from our very own garden!
We liked this peachy blueberry cobbler because it wasn’t overly sweet and it sure tastes great for summertime meals. This recipe is super-easy to make and if you have a kid or two handy they could even join-in on the fun. As Joe said, “this is definitely a recipe worth sharing!” So here it is from us to you!
This recipe hails from a July 1980 Southern Living magazine from a special “Summer Glows With Peaches” section devoted to great culinary ways to create with peaches. You can see the original recipe scan below and you’re getting extra peach recipes to boot!
❤ You can easily adapt this recipe by using your favorite fruits. Pineapple, strawberries, blackberries, raspberries, etc. would all make a tasty cobbler.
❤ If peaches and blueberries are in season I suggest using fresh. You can also substitute frozen berries that have been thawed, rinsed, and drained.
Prep: About 75 minutes, including 15 minutes for prep and 1 hour for baking.
1 cup | sugar
1 cup | all-purpose flour
2 teaspoons | baking powder
1 teaspoon | salt
1 cup | milk
⅓ cup | butter, melted (my grandmother insisted on falfurrias brand butter)
3 medium | peaches, peeled, sliced and lightly sugared
⅔ cup | fresh or frozen blueberries
to serve | Bluebell vanilla ice cream (optional but recommended!)
1. Preheat your oven to 350°F.
2. Prepare the peaches, sprinkle with sugar and set aside.
3. Combine the dry ingredients (sugar, flour, baking powder and salt) in a medium-sized mixing bowl.
4. Combine the milk and melted butter and pour over the dry ingredients. Mix everything until it’s smooth.
6. Spread the sliced peaches evenly over the top of the batter and then top with the blueberries.
7. Bake for 50-60 minutes or until the batter rises through the fruit and the top is golden brown.
8. Serve your Peachy Blueberry Cobbler warm and top with ice cream, if preferred.
Yield: About 8-10 servings.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Most people I know have never heard of a dewberry; it’s a kissing cousin to the more popular blackberry. While folks are quick to lunge for the all familiar blackberry, I find dewberries just as great-tasting.
After a childhood trip to Dimebox, Texas to visit my Great Great Aunt Rose‘s house, we somehow managed to return with live dewberry plants which were soon producing fruit right in our very own backyard. The dewberries soon found their way into cobbler that Mom made … and into our stomachs. The circle of life.
Of the 100+ of Mom’s recipes that I’ve made here on Betty’s Cook Nook none have transformed more after the pre-bake state than this dish. During baking the fruit and juice fall to the bottom of the pan and a cake-like batter forms on top. It’s magic! See the pics below if you think I’m kidding.
What’s also magic is how fast this dish disappeared; it lasted about as long as it takes to sneeze.
Achoo … Woo-Hoo!
Foodie Tips ~
♥ A “No. 2 can?” I had to research it but a Number 2 can is 20 ounces or holds 2½ cups.
♥ Serving with cream or whipped cream is a good idea. Serving with some vanilla ice cream is also highly suggested. :)
♥ While soft fruits are noted in the recipe below, dewberries or blackberries will work well in this dish.
¼ cup | falfurrias brand butter, softened
½ cup | sugar
1 cup | gold medal brand flour, sifted
2 teaspoons | baking powder
¼ teaspoon | salt
½ cup | milk
no. 2 can | drained fruit (cherries, blueberries or peaches)
¼ – ½ cup | sugar (judge how much you use by how sweet your fruit syrup is)
1 cup | fruit juice
ii. what to do
0. Heat oven to 375°F.
1. Cream together the butter and sugar until fluffy. Stir-in the next 3 dry ingredients alternately with the milk. Beat with a hand mixer until the batter is smooth.
2. Pour the batter in a loaf pan (10″ x 5″ x 3″ or 2 quart casserole).
3. Spoon your chosen fruit over the batter then sprinkle the fruit with the sugar. Pour the fruit juice on the top of everything.
4. Bake 45-50 minutes.
Serve warm with cream or whipped cream … and a sprinkle of cinnamon if you’d like.
Yields about 8-10 servings.
Here’s a scan of Mom’s original recipe!