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Ingredients
Filling
- 3 lbs ripe peaches, peeled, pitted, and sliced (~8 cups)
- 1/2 pint blackberries
- 1/2 pint blueberries
- 2 T lemon juice
- 1 C sugar
- 2 T tapioca flour
Dough
- 2 C AP flour, more if needed
- 2 T baking powder
- 1/2 C sugar
- 1/4 C brown sugar
- 1/2 C buttermilk
Topping
- 1.5 t cinnamon sugar
- 2 T unsalted butter, cut into 8 small pats
Instructions
- Preheat an oven to 350º F.
- Filling
- Add the fruit to a large bowl and sprinkle with lemon juice, sugar and tapioca flour.
- Toss the ingredients until they are coated.
- Dough
- In a food processor, combine the flour, baking powder and sugars and pulse 3 to 4 times.
- Slowly pour in the buttermilk and mix until the dough comes together—a little gravely.
- Remove the dough from the processor and turn out on a lightly floured board.
- Divide the dough into 3/3 and 1/3 portions.
- Press the larger amount into the bottom of a 12-inch cast iron skillet.
- Add the filling and top with 6 to 8 even dollops of the remaining dough.
- Topping
- Sprinkle the dough tops with the cinnamon sugar and evenly dot the butter over the cobbler.
- Put the skillet in the oven and bake until bubbly, about 50 minutes.
- Remove from the oven and let cool for 15 minutes.
- Serve hot.