Peach and Blackberry Cobbler


Serves: 8
Total Calories: 202
Prep time:
Cook time:
Total time:

Ingredients

2 prepared* pie shells
1 cup sugar
6 tablespoons all purpose flour
2 teaspoons cinnamon
1 teaspoon salt
7 to 8 small ripe peaches thinly sliced (or a 1 pound bag frozen)
2 pints fresh blackberries (or 1 pound bag frozen)
1 egg beaten with 1/2 teaspoon water
sugar for sprinkling (optional)

Directions:

*Try the Foolproof Piecrust recipe.

Preheat oven to 425°F. Roll out one crust large enough to line a 2-quart casserole. Set aside.

In a large bowl, combine sugar, flour, cinnamon, salt, peaches, and blackberries. Toss gently, coating fruit well. Pour into crust.

Roll out second crust into a large rectangle and cut into strips. Arrange strips in a lattice de-sign across the top of fruit. Pinch edges of crust together. Brush crust with egg mixture and sprinkle with sugar if desired. Bake for 20 minutes. Reduce temperature to 375°F and bake for 45 minutes or until crust is golden brown and filling is bubbling. Cool for 1 hour before serving with vanilla ice cream.

Nutritional Facts:

Serves: 8
Total Calories: 202
Calories from Fat: 13

This Peach and Blackberry Cobbler recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.


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