Everything is simply better with a little scoop of ice cream on top, isn’t it?
It also does an amazing job of hiding any imperfections of a less-than Instagram-worthy dessert. Take this blackberry peach cobbler I “cobbled together” the other day, as an example.
It wasn’t exactly pretty. But I will tell you, this sweet little combo of fresh peaches and blackberries straight from the Ferry Plaza Farmers Market this weekend, topped with a dab of vanilla, was pretty magical.
This massive farmers market is an amazing, though somewhat overwhelming experience. Packed with people and stalls as far as the eye can see, it can be sensory overload. This weekend I managed to convince my husband to trek there, and as usual we returned with armloads of fresh produce that I will spend the next few days ruminating over the million potential uses.
But it was a complete no-brainer for these amazing fresh peaches and blackberries. I had bookmarked a skillet peach cobbler recipe some time ago and have been waiting for the perfect produce to give it a go.
Full disclosure, my hybrid version was kind of a mess. The original recipe didn’t indicate the size skillet the author used. Based on the mess that boiled over onto the bottom of my over, that mine was a tad small. I also underestimated how much moister those blackberries hold, resulting in a gooier middle than one might desire in a cobbler. Finally, I’m never convinced the amount of sugar and butter in these things is right, so I about halved it. The result tasted great, but I would guess the flour-sugar-butter-baking soda ratio was a bit off.
Oh well. That didn’t stop us from devouring the whole thing!
- 1/4 c butter (versus the 1/2 c called for in the original recipe)
- 1/2 sugar (versus the 3/4 c called for in the original recipe) for batter
- 2 medium sized fresh peaches
- 1/4 qt fresh blackberries
Cooking time in an 8-inch cast iron skillet was around 30 mins.
I’ll continue to share my baking (mis)adventures in future posts. Enjoy!