Momma Daisy’s Peach and Blackberry Cobbler

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 pints blackberries fresh frozen (or 10 ounces blackberries, unthawed)
• 0.3 cup cornmeal 
• 2 tablespoons cornstarch 
• 1 large eggs lightly beaten
• 2 cups flour all-purpose plus more for work surface
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons juice of lemon fresh
• 1 cup firmly light-brown sugar packed
• 2 pounds peaches fresh frozen thawed pitted peeled sliced
• 1 pinch salt 
• 2 tablespoons butter unsalted cold plus more for baking dish
• 1 teaspoon vanilla extract pure
• 6 servings whipped cream for serving
• 2 tablespoons vegetable shortening 
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt.
2. Cut in the butter and shortening until the mixture resembles coarse crumbs. Using a fork, stir in the milk and egg just to combine (do not over mix). Set aside while preparing the filling.
3. To make the peach filling, preheat the oven to 350°F. Generously butter a 7 × 11-inch baking dish.
4. Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat. Bring the peaches to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes.
5. Remove from the heat, and stir in the vanilla and blackberries.
6. Transfer the filling to the prepared baking dish.
7. Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Continue with the remaining batter, covering the fruit evenly.
8. Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges.
9. Cool for 10 minutes, then serve warm with ice cream.
10. If you use frozen blackberries, do not thaw them, and toss them with 2 tablespoons of flour before combining them with the peaches.
11. From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 199
12. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.