Everything is just peachy at 1886 Cafe & Bakery this month! Executive Pastry Chef Tony Sansalone is offering Austinites a southern classic with a fresh twist: decadent peach cobbler topped with homemade blackberry sherbet. Find all the DIY recipe details below:



Blackberry Sherbet:
3 ½ oz. inverted sugar
8 oz. granulated sugar
¼ tsp. salt
1 tbsp. lemon juice
1 quart blackberry puree
Make sure all is mixed and smooth
Add 3 cups cold whole milk
Spin in Ice cream machine

Cobbler batter:
8 oz melted/or soft butter
8 oz. sugar
7 ½ oz. cake flour
5 oz. buttermilk
1 ½ eggs
½ ounce baking powder
Splash of vanilla

Peach filling:
Approx 8 oz. sugar
Approx 3 oz. instant clear jello
¼ teaspoon citric acid
Mix/incorporate jello, acid and sugar 
Fold peaches and jello mix together

Fill individual bowls ¾ full with peach filling and spread batter evenly over peach filling (keeping sides clean). Bake at 350 degrees until batter is cooked throughout. Once cobbler is out of oven, dust with powdered sugar and top with blackberry sherbet.