Wow your family with this peach and blackberry cobbler. And don’t forget the ice cream.

By SHYANNE GRIFFIN

Surprise your family at the end of a long day with this yummy treat.

And here’s an added bonus: Your house will smell amazing as it bakes in the oven.

WHAT’S IN IT

· ½ cup (1 stick) unsalted butter, melted

· 4 peaches, peeled, pitted and sliced (about 1 ½ pounds)

· 6 oz. fresh blackberries (1 ½ cups)

· 2 cups sugar

· ½ cup water

· 1 ½ cups all-purpose flour

· 2 ¼ teaspoons baking powder

· ½ teaspoon kosher salt

· 1 ¼ cups whole milk

· ½. teaspoon ground cinnamon (optional)

HOW TO MAKE IT

Preheat oven to 350 degrees and adjust the rack to the center of your oven.

Add butter to a 3-quart baking dish and place it in the oven just until the butter melts, then remove from oven and set aside.

In medium saucepan, combine the peaches, blackberries, 1 cup of the sugar and water and mix well. Bring the mixture to boil, reduce heat and simmer for 10 minutes, until the peaches and berries are soft and the liquid is syrupy.

In medium bowl, whisk flour, baking powder, salt and remaining 1 cup of sugar.

Slowly whisk the milk and cinnamon until smooth.

Pour batter over the buttered baking dish, then spoon the fruit and syrup on top.

Bake for 45 minutes.

Serve warm with a big scoop of vanilla ice cream.