Mason’s commentary makes another appearance 😂 I make it every year for Masons bday lol this year I made it for both of ours in Montana 🫶🏼 Peach & Blackberry Cobbler Made it a little different than my recipe because I was rushing but I honestly have several recipes at this point and they’re all amazing. Ingredients Butter Base * 6 tbsp (85g) salted butter Cobbler Batter * 1 cup (125g) all-purpose flour * ½ cup (100g) granulated sugar * 2 tbsp (25g) light brown sugar, packed * 2 tsp baking powder * ¼ tsp fine salt * 2 tsp ground cinnamon * ¾ cup (180g) whole milk, room temperature * 1½ tsp vanilla bean paste * ⅛ tsp almond extract Peach & Blackberry Filling * 3 cups fresh peaches, sliced (peeled if desired) * 1 cup fresh blackberries * 2 tbsp (25g) light brown sugar, packed * 1 tbsp (15g) fresh lemon juice * 1 tsp freshly grated orange zest * ½ tsp vanilla bean paste * 1 tsp cornstarch * Pinch of fine salt Cinnamon Sugar Topping * 4 tbsp sugar * ¼ tsp ground cinnamon Instructions Step 1: Preheat Oven & Melt Butter 1. Preheat the oven to 350°F (175°C). 2. Place the 6 tablespoons of salted butter directly into an 8×8-inch baking dish. 3. Place the dish in the preheating oven for approximately 5–8 minutes, or until the butter is completely melted. 4. Carefully remove the dish from the oven and set aside. Do not brown the butter. Step 2: Prepare the Peach & Blackberry Filling 1. In a medium bowl, combine the sliced peaches, blackberries, brown sugar, lemon juice, orange zest, vanilla bean paste, cornstarch, and salt. 2. Gently toss until the fruit is evenly coated, being careful not to crush the blackberries. 3. Allow the mixture to rest for approximately 10 minutes while preparing the batter. Step 3: Make the Cobbler Batter 1. In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. 2. Add the whole milk, vanilla bean paste, and almond extract. 3. Whisk gently until just combined and no large pockets of dry flour remain. Avoid overmixing. 4. The batter should be smooth and pourable, similar to a slightly thick pancake batter. Step 4: Assemble the Cobbler 1. Slowly pour the prepared batter directly over the melted butter in the baking dish. 2. Do not stir the batter into the butter. Keeping the layers separate allows the butter to create golden, slightly crisp edges as the cobbler bakes. 3. Spoon the peach and blackberry mixture evenly over the batter, including the accumulated fruit juices. 4. Do not stir the fruit into the batter. The batter will naturally rise around the fruit during baking. 5. In a small bowl, combine the turbinado sugar and cinnamon. 6. Sprinkle the cinnamon sugar evenly over the top. Step 5: Bake 1. Place the baking dish on the center rack of the preheated oven. 2. Bake for approximately 45–55 minutes, or until: * The top is golden brown. * The edges are buttery and lightly crisp. * The fruit filling is bubbling. * The cake portion is fully set with no wet batter remaining. 3. If the top begins browning too quickly, loosely cover with aluminum foil for the remaining baking time. 1. Remove the cobbler from the oven and allow it to rest for 15–20 minutes. This allows the fruit juices to thicken slightly and the cake to set. 2. Serve warm with a generous scoop of homemade vanilla bean ice cream. - @courtneysnellkuhr