Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
1 (2-quart) cobbler
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Combine peaches and huckleberries in an ungreased 2-quart casserole dish; stir in ⅔ cup sugar and cornstarch to coat. Dot fruit with 2 tablespoons butter.
Whisk flour, ¼ cup sugar, baking powder, and salt together in a bowl; stir in oats, lemon zest, and cinnamon. Cut in remaining 4 tablespoons butter with 2 knives or a pastry blender until mixture resembles coarse crumbs; stir in milk until a stiff batter forms. Spoon batter over fruit.
Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 30 minutes. Cool about 15 minutes. Serve warm.
Cook’s Note
If you're using frozen fruit, thaw and drain it before proceeding with the recipe.
The batter may not completely cover the fruit.
Nutrition Facts (per serving)
| 385 | Calories |
| 13g | Fat |
| 66g | Carbs |
| 4g | Protein |
