Ginger Peach Berry Cobbler

I'm not normally a peach person - at least not a fresh peach person. I've never cared for the fuzzy texture. However, sometimes peaches are on sale at the grocery store for far cheaper than anything else. When they do, I try to make them into lovely peach cobbler.

The following recipe is my own variation off of the Peach Raspberry Cobbler from Joy of Cooking:

6 ripe peaches (1 1/2 - 1 3/4 lbs.)
1 cup frozen raspberry/blueberry/blackberry mixture
1 cup frozen wild blueberries
*1 tbsp. tapioca
2/3 cup sugar, divided
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tbsp. ginger
1 stick butter, softened
1 egg
1/4 cup sour cream


I used a large, round corningware dish (9" diameter), but you could use anything with a 2-qt. capacity. Just so long as it's enameled or glass, there's no need to butter it.

1) Preheat Oven to 350°F

2) Slice up the peaches and place on the bottom of your baking dish. Top with the frozen berries.

3) Sprinkle berries with HALF of the sugar (1/3 cup sugar) and the tapioca. You'll use the other half later for the batter. Set the fruit aside to macerate while you prepare the batter for the top. (BTW, macerating fruit refers to when you use sugar to draws the moisture out of the fruit, creating a syrupy liquid around the fruit.)

4) Whisk flour, baking powder, salt, cinnamon, and ginger together.

5) In a separate bowl, beat together the butter and remaining 1/3 cup sugar.

Part-way through the process: adding the
topping over the fruit. This photo was taken
before I spread it around.

6) Beat in the egg.

7) Beat in the dry ingredients. Fold in sour cream.

8) Spread the batter over the top of the fruit. Leave about 1/4 inch of space between the topping and the edge of the pan so the topping can expand a bit during cooking.

Note: if you use a spatula to spread the topping, you will end up with a smooth-topped cobbler. If you want a cobbler with a nubbly, irregular texture on the top, drop spoonfuls of batter over the fruit.

9) Bake at 350° for about 40-45 minutes - it's done when the top is golden brown and the fruit is fork tender.

Cool for 15 minutes before serving. Consider serving with whipped cream or ice cream.

*I didn't include tapioca when I made this recipe for this photo and it came out a bit soupy because I used frozen rather than fresh berries. If I were to make it again, I would include the tapioca to absorb some of the water from the frozen berries. It's not needed if you're only using fresh fruit.