Kelowna Farmer’s Market, Fresh Fruit

I (barely) made it to the Farmer’s Market yesterday morning before they were out of breakfast wraps which is almost a reason in itself to go. I’m not going to go to far into it because I can see myself making an actual post specifically for the breakfast wrap.

This post is about a few nights ago where I ran into my friend Aidan Whiteley at Daniel, Fred & Julie who was talking about having peach cobbler and ice cream as peaches are totally in season here in the Okanagan these days. A quick trip to the Farmer’s Market and I picked up fresh peaches and couldn’t turn down some fresh blackberries as well.

Fast-forward to last night when a quick search on our Epicurious iPhone recipe app revealed to us, at the very top of the list, a recipe for Blackberry Peach Cobbler. What serendipitous chance!

Long story short, the cobbler turned out absolutely amazing, sweet paired with the subtlest tartness (we left the skins on). I recommend your next trip to the Farmer’s Market be filled with ripe fruit and light hearts. And breakfast wraps.

Blackberry Peach Cobbler
2 tablespoons cornstarch
1 1/2 cups plus 1 teaspoon sugar
1 1/4 lb blackberries (5 cups)
2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons whole milk

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.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.

Cooks’ note:
Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350?F oven until warm, about 20 minutes.

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