Momma Daisy's Peach and Blackberry Cobbler

Buscuit Topping

2 cups all-purpose flour, plus more (for work surface)

1/4 cup cornmeal

1/4 cup plus 2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoon cold unsalted butter plus more for baking dish

2 tablespoons vegetables shortening

1 cup whole milk

1 large egg, lightly beaten

Peach Filling

2 pounds fresh peaches, peeles, pitted and slices

(or 2 pounds frozen sliced peaches, thawed)

1 cupp firmly packed light-brown sugar

2 teaspoons fresh lemon juice

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

pinch salt

1 teaspoon pure vanilla extract

2 pints fresh blackberries or (10 ounces frozen blackberries unthawed)

vanilla  ice cream (optional)

Serves 6-8

 buscuit topping

In large bowl, whisk together the flour, cornmeal, 1/4  cup sugar, baking powder and salt.

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

To make the peach filling, preheat the oven to 350*F

Generously butter a 7x11- inch baking dish.

Heat the peasches, brown sugar, lemon juice, cornstarch, cinnamon,

and pinch of salt ina medium sauce pan 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 (5 min.)

Remove from the heat and stir n the vanilla and blackberries.

Transfer the filling to the prepared baking dish.

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.

Sprinkly top of the biscuits with the remaining 2 tablespoon

or until the biscuits are golden brown and the filling is bubbly and thick around edges.

cool for  10 minutes, then serve warm with ice cream (optional)

*If you use frozen blackberries, do not thaw them.

Toss them with 2 tablespoons of flour before combining

them with the peaches.