Ingredients
2 tablespoons cornstarch
1 1/2 cups sugar
1 1/4 lb blackberries (5 cups)
2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges
1/2 to 3/4 stick butter (melted)
3 teaspoons baking powder
1 cup plain flour
1 cup buttermilk
can serve with a bit of vanilla ice cream on top.
Preparation
Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
In another bowl, whisk flour and baking powder together. Add buttermilk and butter and mix with a spatula or your fingers just until a dough forms.
Drop dough onto hot fruit mixture in mounds. Bake cobbler until top is golden, 25 to 30 minutes. Serve warm in bowls with vanilla ice cream. Refrigerate unused portions- it will keep for several days and is good eaten cold.
Note: There is more fruit in proportion to the amount of dough.
