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Blackberry and Peach Bourbon Cobbler

A delicious blackberry cobbler from Chef Kelly Fields from New Orleans

Ingredients

  • 12 cups fresh blackberries I used about 5 cups peaches and 5 cups blackberries
  • 3/4 cup turbinado sugar
  • 1/4 cup bourbon
  • Vegetable cooking spray
  • 1/2 vanilla bean
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon plus 2 tsp. baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon lemon zest
  • 1 1/2 cups milk
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons butter melted

Instructions

  1. Preheat oven to 350°. Toss together first 3 ingredients in a large bowl. Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish.
  2. Split vanilla bean, and scrape seeds into granulated sugar. (Rub the sugar between your fingers to distribute the vanilla bean seeds evenly.)
  3. Sift together flour, next 2 ingredients, and granulated sugar mixture into a large bowl. Stir in lemon zest. Whisk together milk, egg, and vanilla extract; stir into dry ingredients. Stir in melted butter.
  4. Pour batter evenly over fruit; place dish on a baking sheet.
  5. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until crust is dark golden brown and done in center.