Momma Daisy’s Peach and Blackberry Cobbler

Name: Momma Daisy’s Peach and Blackberry Cobbler
Yield: serves 6 to 8
Ingredients: 2 cups all-purpose flour, plus more for work surface; 1/4 cup cornmeal; 1/4 cup plus 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons cold unsalted butter, plus more for baking dish; 2 tablespoons vegetable shortening; 1 cup whole milk; 1 large egg, lightly beaten; 2 pounds fresh peaches, peeled, pitted, and sliced (or 2 pounds frozen sliced peaches, thawed); 1 cup firmly packed light-brown sugar; 2 teaspoons fresh lemon juice; 2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; Pinch salt; 1 teaspoon pure vanilla extract; 2 pints fresh blackberries (or 10 ounces frozen blackberries, unthawed); Vanilla ice cream, for serving

By Pat Neely and Gina Neely

April 30, 2009

Pat: When it comes to summertime in the South, fresh peaches rule. We put them in ice cream, pie, and cobbler. We pack them in mason jars and cover them with syrup. No getting around it: we have never met a peach-and-sugar dish that we didn’t like. When we were kids, Momma Daisy had several peach trees in her backyard. She’d give my brothers and me a big basket, and we would go out and pick them right off the tree. Next thing you knew, she was making cobbler—man, was that a treat. Needless to say, that was always a fun trip, and now we get to relive it by sharing her recipe with you.

Cooks' Note

If you use frozen blackberries, do not thaw them, and toss them with 2 tablespoons of flour before combining them with the peaches.

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