Posted by: Patty WV on Thu, Jul 13, 00 at 7:29

BLACKBERRY/PEACH COBBLER

Filling;2 pints blackberries(reserve 1/2 pint for in cake and 6 large peaches(peeled and sliced)or 2 quarts fresh blackberries

Juice of 1 lemon
1/2 teaspoon of salt
1 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/4 cup flour and 1 tsp.cornstarch
1 teaspoon mace or 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon.

Place all ingredients in bowl.Toss gently to combine.Pour into a buttered 9x13 pan.Follow recipe below for cake topping.
CAKE TOPPING FOR BLACKBERRY/PEACH COBBLER

1 1/2 sticks softened butter.
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt

Using electric mixer,cream sugar and butter untill fluffy,add vanilla.Add eggs one at a time,mix well after each addition.Sift together dry ingredients add slowly to creamed mixture.Mix just untill combined.Fold in reserved berries. Place mixture over top of berry filling,do'nt worry about even distribution.
Bake at 350 degrees for 45 minutes or till golden brown and bubbly.Serve warm with premium vanilla ice cream,whipped topping or English Pouring Custard.Recipe below.

ENGLISH POURING CUSTARD

3/4 cup sugar
8 egg yolks
2 quarts whipping cream
1 tablespoon vanilla
Lemon juice to taste
In large mixer bowl beat sugar and egg yolk untill fluffy.
Place cream in pan,and heat to just below boiling.DO NOT BOIL.Add hot cream very slowly to egg mixture,while mixer is running.Mix well.Pour mixture into pan and heat over low heat stirring constantly.Keep heat low to prevent from curdling.Remove from heat and add vanilla,and lemon juice.Chill and pour over cobbler.