Peach-Black­berry Cob­bler

Allrecipes - - In Season - ar­magazine.com/ peach-black­berry-cob­bler

“I used dark brown sugar as well as half-and-half in­stead of milk. This is an ab­so­lute must-try recipe!”

– I &HEARTS

1 cup flour

½ cup packed brown sugar

½ cup plus 1 tea­spoon white sugar 2 tea­spoons baking pow­der ½ tea­spoon salt

¾ cup milk

½ cup plus 2 ta­ble­spoons

but­ter, melted

1 tea­spoon vanilla ex­tract

¼ cup chopped fresh basil 12 ounces fresh peaches (about 2 large peaches), pit­ted and sliced ¼ to ½ inch thick

1 cup fresh black­ber­ries 1 tea­spoon cin­na­mon

1. Pre­heat oven to 400°F. Coat an 8x8-inch baking dish with cook­ing spray.

2. Stir to­gether flour, brown sugar,

½ cup white sugar, baking pow­der, and salt in a bowl. Stir in milk, ½ cup melted but­ter, and the vanilla; mix thor­oughly. Stir in chopped basil.

3. Pour mix­ture into pre­pared baking dish. Ar­range peaches and black­ber­ries on top, then driz­zle with re­main­ing 2 ta­ble­spoons but­ter. Sprin­kle with cin­na­mon and re­main­ing tea­spoon white sugar.

4. Bake un­til golden brown, 30 to 35 min­utes. Trans­fer to a wire rack and let cool 30 min­utes. If de­sired, gar­nish with basil leaves and whipped cream.

“Af­ter this had been in the oven for five min­utes and had started to set, I sprin­kled the top with about 2 ta­ble­spoons sugar, then con­tin­ued baking it.”

– BKSHUE247

PER SERV­ING: 299 CAL; 11.9g FAT (2.3g SAT);3.2g PRO; 47g CARB; 1.9g FIBER; 383mg SODIUM; 33g SUG­ARS

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