Peach and Blackberry Cornmeal Cobbler
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Peach and Blackberry Cornmeal Cobbler
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| cal | 299299 cal |
| pro | 5 g5g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 53 g53g carb |
| fibre | 5 g5g fibre |
| chol | 22 mg22mg chol |
| sodium | 159 mg159mg sodium |
| potassium | 386 mg386mg potassium |
| RDI % | - |
| calcium | 66 calcium |
| iron | 99 iron |
| vit A | 1313 vit A |
| vit C | 2323 vit C |
| folate | 2626 folate |
If you can't find any blackberries, use raspberries instead. Serve warm with a scoop of vanilla ice cream for a homey and comforting dessert.
Ingredients
- 7 cups firm ripe peaches , sliced, pitted and peeled7 cups firm ripe peaches, sliced, pitted and peeled
- 1 cup blackberries 1 cup blackberries
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 2 tbsp cornstarch 2 tbsp cornstarch
- 1 tbsp lemon juice 1 tbsp lemon juice
- Cornmeal topping
- 1 cup all purpose flour 1 cup all purpose flour
- 1/2 cup cornmeal 1/2 cup cornmeal
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 tsp grated lemon rind 1 tsp grated lemon rind
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup cold unsalted butter , cubed1/3 cup cold unsalted butter, cubed
- 2/3 cup milk 2/3 cup milk
Preparation
In large bowl, gently toss together peaches, blackberries, sugar, cornstarch and lemon juice; scrape into 8-inch (2 L) square glass baking dish.
Cornmeal Topping:
In large bowl, whisk together flour, cornmeal, sugar, lemon rind, baking powder, baking soda and sa< using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with milk, stirring to form soft, sticky dough. Drop topping by 1 tbsp (15 mL) onto peach mixture.
Bake in 375°F (190°C) oven until bubbly and biscuits are golden and no longer doughy underneath when lifted, about 50 minutes.
(Make-ahead: Let cool. Cover loosely with foil and refrigerate for up to 24 hours; reheat in 350°F/180°C oven for about 30 minutes.)
Cornmeal Topping:
In large bowl, whisk together flour, cornmeal, sugar, lemon rind, baking powder, baking soda and sa< using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with milk, stirring to form soft, sticky dough. Drop topping by 1 tbsp (15 mL) onto peach mixture.
Bake in 375°F (190°C) oven until bubbly and biscuits are golden and no longer doughy underneath when lifted, about 50 minutes.
(Make-ahead: Let cool. Cover loosely with foil and refrigerate for up to 24 hours; reheat in 350°F/180°C oven for about 30 minutes.)
Source : Canadian Living Magazine, August 2009
- Keywords : Dessert; Bake; Peaches; Make-Ahead; Flour;
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