I first encountered this recipe idea as an apple cobbler in The Frugal Gourmet Cooks American. A friend of mine makes a variation of this and calls it “creeping cobbler,” because of the way the crust rises from the bottom to cover the fruit.
I make this every summer with just blackberries, but since both berries and peaches are in their prime, I combined them for wonderful results. This looks odd going together, with the batter falling through the melted butter, but by all means, do not stir butter and batter together. Remember: “The batter on the butter and the fruit on the batter.”
1/2 cup (1 stick) unsalted butter
3 cups whole blackberries and sliced fresh peaches, skins left on or peeled, your preference
1/2 cup firmly packed brown sugar
1 cup granulated sugar
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 cup milk (low-fat or nonfat are fine)
- Heat oven to 350 degrees.
- Melt the butter. Pour it into the bottom of a 2-quart baking or soufflé dish. (I have made this in deep and in shallow dishes; both work fine.)
- In a bowl, toss berries and peaches with brown sugar. Let sit while you make the batter.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, cinnamon and milk into a thick batter. Pour the batter on top of the melted butter. Do not stir.
- Spoon the fruit mixture over the batter.
- Bake the cobbler for 40-50 minutes, until the top turns golden brown and the sides pull away slightly from the edge of the pan. The batter will migrate from the bottom of the pan to cover the fruit.
- Serve warm or at room temperature. Serves 6 to 8.