Peach and Blackberry Cornmeal Cobbler Peach and Blackberry Cornmeal Cobbler

Peach and Blackberry Cornmeal Cobbler 150 Image by: Peach and Blackberry Cornmeal Cobbler 150 Author: Canadian Living

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


Cornmeal topping:


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


  • Iron 9.0
  • Folate 26.0
  • Calcium 6.0
  • Vitamin A 13.0
  • Vitamin C 23.0
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Peach and Blackberry Cornmeal Cobbler