I love this recipe because its delicious and easy to make. And, since there's no bottom crust, you don't have to worry about any of the pastry getting soggy.
Technique tip: Instead of cooking in one big baking dish, you can split the recipe among two smaller baking dishes or six individual ramekins. You can cut the butter into chunks in advance and chill in the refrigerator.
Swap option: Blueberries would work just as well as the blackberries.
Combine the flour, cornmeal, 1/4 cup of the sugar, and 1/2 teaspoon of the salt in a large bowl. Cut the butter into the flour mixture using a cold pastry cutter, two knives, or your hands until the butter chunks are pea-size.2.
Make a well in the center of the batter, add the egg yolk and 1 tablespoon ice water, and mix to form a sticky dough. Transfer the dough to a sheet of plastic wrap dusted with flour. Wrap it and chill in the refrigerator for 1 hour.3.
Preheat the oven to 325°F.4.
In a small bowl, whisk together the whole egg with 1 teaspoon water. Set aside.5.
In a large bowl, combine the peaches, blackberries, lemon juice, cornstarch, the remaining 1/2 cup sugar, and 1/4 teaspoon salt. Stir well. Transfer the fruit mixture to a 9- by 13-inch baking dish.6.
Roll out the pastry dough onto a floured surface to 1/4-inch thickness. Cut the dough into 1-inch strips and carefully place them over the fruit. Brush the pastry with the egg wash.7.
Bake the cobbler for 40 minutes, until the crust is golden and the filling is bubbling, then remove the cobbler from the oven and sprinkle the remaining 3 tablespoons sugar over it. Let cool for 10 to 15 minutes before serving.
Excerpted from The Last O.G. Cookbook: How to Get Mad Culinary Skills © 2019 by Turner Entertainment Networks, Inc. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.