Summertime calls for cobbler! I always like to celebrate Trav’s 1/2 birthday and make his favorite peach cobbler. This year I put a twist on it and added blackberries and holy cow! It was delicious!! So juicy and sweet!

Ingredients

For the Fruit

• 5 Ripe Peaches, pits removed and sliced into ¼ inch slices
• 1 6oz Container of Blackberries this is about 1 ½ cups of berries
• ½ Cup Granulated Sugar
• 1 tablespoon Cornstarch

For the Biscuit Topping

• 2 Cups All Purpose Flour
• 2 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• 3 tablespoon Granulated Sugar
• ¼ teaspoon salt
• 8 tablespoon butter,
• ½ Cup Milk
• 1 teaspoon Lemon Juice
• Turbinado Sugar for Sprinkling on Top Optional

Directions

• Preheat oven to 350* F. Lightly grease a 9-10 inch cast iron skillet with non dairy butter or coconut oil.
• Add the peaches, blackberries, sugar and cornstarch directly into the skillet. Toss to combine and set aside.

For the Biscuit Topping

• In a small bowl, combine non dairy milk and lemon juice. Set aside.
• In a bowl, combine flour, sugar, baking powder, baking soda, salt. Stir to combine.
• Add the cold cubed butter into the dry ingredients and cut the butter in with a pastry cutter, two forks or your hands until its the texture of coarse meal.
• Add the milk mixture and mix until everything is moist.
• Put the biscuit mixture all over the top of the fruit, distributing it as evenly as possible.
• Sprinkle the top with a little turbinado sugar (optional step).
• Bake in a 350* oven for 60-65 minutes or until the top is brown and the fruit mixture is nice and bubbly.
• Serve warm or room temp.