Peach and Blackberry Cornmeal Cobbler

Peach and Blackberry Cornmeal Cobbler 150 Author: Canadian Living Credits: Peach and Blackberry Cornmeal Cobbler 150

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine, August 2009

Ingredients

  • 7 cups firm ripe peaches sliced, pitted and peeled
  • 1 cup blackberry
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
Cornmeal topping:
  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter cubed
  • 2/3 cups milk

Method

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 salt; 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.)

Nutritional facts Per serving: about

  • Sodium 159 mg
  • Protein 5 g
  • Calories 299.0
  • Total fat 9 g
  • Potassium 386 mg
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 53 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peach and Blackberry Cornmeal Cobbler

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