Some of my favorite recipes come from Pat and Gina Neely’s homespun recipes. They are always easy to make, and delicious. They appeared on GMA this morning with three great recipes, that I’m sure will be scrumptious. Take for instance this good old fashioned cobbler. I have a recipe similar to this one, for peach cobbler, that is my husbands favorite. This one however has blackberries and peaches. I think when I make this today, I will use raspberries, huckleberries and peaches, since I already have those in the freezer! *

 Biscuit topping
 2 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal
 1/4 cup granulated sugar, plus 2 tablespoons
 1 tablespoon baking powder
 1/2 teaspoon salt
 2 tablespoons butter, cold and unsalted, plus more for baking dish
 2 tablespoons vegetable shortening
 1 cup whole milk
 1 large egg, lightly beaten

 Peach filling
 2 pounds fresh peaches, peeled, pitted, and sliced
 (or 2 pounds frozen sliced peaches, thawed)
 1 cup light-brown sugar, firmly packed
 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, for serving


To make the biscuit topping, in a 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 overmix). Set aside while preparing the filling. To make the peach filling, preheat the oven to 350°F. Generously butter a 7×11-inch baking dish. 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. Remove from the heat, and stir in 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. 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. (Use a cookie scoop) Cool for 10 minutes, then serve warm with ice cream. Note: If you use frozen blackberries, do not thaw them, and toss them with 2 tablespoons of flour before combining them with the peaches.