Serves 10
| Fruit Mixture: | |
| 3 lbs | Sliced peeled peaches, fresh or frozen |
| 1 1/4 cups | Sugar |
| 1/2 tsp | Ground Cinnamon |
| 4 Tbsp | Minute tapioca |
| 1/2 cup | water or juice from peaches or combination |
| 1 tsp | vanilla |
| 2 cups | blackberries |
| 3 tbsp | butter |
In a medium saucepan, stir together the peaches, sugar, cinnamon, tapioca, and water. Over medium heat, bring the mixture to a boil, stirring occasionally. Take off heat. Stir in vanilla and blackberries. Pour into a butter 9 X 13 baking dish. Dot with butter. Top with biscuits.
| Biscuit topping: | |
| 3 3/4 cups | Self-rising flour (preferably White Lily) |
| 6 tbsp | Sugar |
| 1 tsp | Ground Cinnamon |
| 1/4 tsp | Salt |
| 1 cup | Cold unsalted butter, cut into bits |
| 1 large | Egg yolk |
| 2 Tbsp | Heavy Cream |
| 1/4 cup | Granulated Sugar |
Preheat oven to 375 degrees.
Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)
Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Place cut biscuits on top of fruit mixture. Stir together yolk and cream and brush on biscuits. Sprinkle sugar generously over biscuits. Bake cobbler in oven about 25-30 minutes until the biscuits are golden, and fruit is bubbly. Cool slightly before serving.
