I just wanted to let you know that I have been asked to guest blog over at Peach State Pride, which is a wonderful company that makes shirts and other fabulous Georgia things, and I hope you'll go by and check it out!
Their products are absolutely fabulous!
I am sharing a delicious recipe for my Peach-Blackberry-Raspberry Cobbler!
Here in Middle Georgia, also known as the "Peach Belt," you'll find peach stands, packing houses and orchards dotted along the roadsides in full operation from May through August.
When the peaches are that fresh you simply can't get enough, which results in the buying of many bushels and hours of work toward various preserving techniques in any attempt to hang on to that sweet taste of summer until the next year.
One of our favorite Southern dishes is peach cobbler.
It's just hard to beat.
But sometimes, we like to change it up a little bit.
Give it an additional yum factor, so to speak.
So, I always end up making a variety of different fruit combinations in the same old tried and true cobbler crust form.
A real hit around our house is this peach-blackberry-raspberry cobbler.
The flavors melded together are out of this world.
I want to share my recipe with you, but don't tell anybody.
It's a secret.
Passed down from my Mama, you know.
We must keep these family recipes sacred.
While there is truth in that, I do hope you'll enjoy it and that maybe you'll add it to the collection of recipes that you hold near and dear to your heart.
Maybe someday you'll pass this one down, too.
1/4 cup (1/2 stick) butter
1/2 cup sugar
3/4 cup self-rising flour
1/2 cup buttermilk - I use nonfat
1/4 cup milk - I use nonfat
1/2 teaspoon pure vanilla extract
2 cups fresh peaches, peeled, pitted and largely diced
3/4 cup fresh blackberries
3/4 cup raspberries
Preheat oven to 350 degrees.
Place butter in a 2-quart baking dish and then in the oven to melt.
In a small mixing bowl, stir the sugar and flour together and mix well.
Slowly add milk and continue to stir, then add vanilla and stir until blended.
Remove baking dish from the oven and pour batter directly over butter in the baking dish.
DO NOT STIR.
Spoon the fresh fruit on top of the batter.
DO NOT STIR.
Bake 45 minutes or until golden brown.
The batter will rise above the fruit and create a delicious crust.
Serve with fresh fruit, fresh whipped cream or ice cream and enjoy!