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Peach and Blackberry Cobbler

Serves 8


10 ripe peaches, peeled, pitted, and cut into small chunks
2 tablespoons cornstarch
5 tablespoons light brown sugar
1 teaspoon fresh lemon juice
1/4 teaspoon salt
2 cups fresh blackberries
For Topping:
2 cups flour
1/2 teaspoon salt
1/4 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon dried ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons unsalted butter, cut into pieces
3/4 cup milk


  1. Preheat the oven to 350° F.
  2. Combine the peaches, cornstarch, brown sugar, lemon juice and salt; tossing gently in large bowl. Gently fold in blackberries and transfer the mixture to an 8x8 inch baking dish. Set aside.
  3. Topping: In a large bowl, mix the flour, salt, brown sugar, baking powder, ginger, cinnamon, and nutmeg. Add the butter and mix until coarse and crumbly. Add milk and mix just until combined. Form into a ball of dough and roll it out into the shape and size of the baking dish, about 1/2-inch thick. Place the dough on top of the baking sheet.
  4. Place the baking dish on a cookie sheet to catch any juices that may boil over. Bake for 25-30 minutes, top should be golden brown.
  5. Remove from oven, cut into 8 pieces and enjoy.
Season: Summer