Peach Blackberry Cornmeal Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the fruit3/4 (about 4 med size) pounds peaches, pitted and cut into slices1/2 pint (about 1 cups) blackberries, rinsed and dried1/3 cup packed dark-brown sugar1 tablespoons flour1 tablespoons fresh lemon juice1/8 teaspoon ground cinnamondash saltFor the biscuit topping1/3 cup all-purpose flour1/8 cup fine stone-ground cornmeal (yellow or white)1 1/2 tablespoons dark brown sugar3/4 teaspoons baking powderdash salt1 1/2 tablespoons cold unsalted butter, cut into pieces1/2 cup milk, soured (or buttermilk)
Preheat oven to 425°F (218°C).Toss peaches with blackberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 1-2 quart ovenproof dish.
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUMOONFYRE.
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUMOONFYRE.
Nutritional Info Amount Per Serving
- Calories: 286.0
- Total Fat: 5.7 g
- Cholesterol: 14.2 mg
- Sodium: 278.8 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 4.8 g
- Protein: 19.3 g
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