Blackberry Peach Skillet Cobbler


with Butterscotch Whipped Cream

Blackberries or raspberries and peaches is a classic combination.  These can be made with either fresh or frozen blackberries.  The peaches are best fresh but can be made with canned peaches.  The red currant jelly adds color and zest.  The butterscotch whipped cream is simply whipped cream with brown sugar and butterscotch flavor added.

You can make this cobbler either from scratch or using our mix.

While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake.  Any oven-proof, 10-inch pan will work.   You can also use a two quart baking dish and melt the butter in the oven.

For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix or the recipe below.

1 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract

For the filling

2 tablespoons butter
1 3/4 to 2 cups fresh peaches, pealed and sliced into thick slices
1/2  to 3/4 cup fresh or frozen blackberries (if frozen, partially thawed)
1/4 cup Red Currant Jelly or similar jelly

Preheat the oven to 350 degrees.

  1. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment.  Turn the mixer on for less than a minute to mix the ingredients together.
  2. Add the eggs, milk, sour cream, and vanilla.  Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula.  When thoroughly mixed, set aside.
  3. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.  Turn the heat off.
  4. Immediately scrape the batter into the hot pan.  Place the peach slices on top of the batter.  Place the berries on top of the peaches. Dab the jelly in small spoonfuls around the fruit somewhat evenly placed.
  5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times. 

For the Butterscotch Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon butterscotch flavor

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Continue beating until stiff peaks form.

Notes:  Whipped cream will melt as it sits, especially if not refrigerated.  A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up.  Whipped cream can be whipped again to revive it.

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