Peach Blackberry Cornmeal Cobbler

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Peach Blackberry Cornmeal Cobbler calories by ingredient
Submitted by:


a half recipe slightly modified from Smitten Kitchen. yummy! a half recipe slightly modified from Smitten Kitchen. yummy!
Number of Servings: 4


    For the fruit
    3/4 (about 4 med size) pounds peaches, pitted and cut into slices
    1/2 pint (about 1 cups) blackberries, rinsed and dried
    1/3 cup packed dark-brown sugar
    1 tablespoons flour
    1 tablespoons fresh lemon juice
    1/8 teaspoon ground cinnamon
    dash salt

    For the biscuit topping
    1/3 cup all-purpose flour
    1/8 cup fine stone-ground cornmeal (yellow or white)
    1 1/2 tablespoons dark brown sugar
    3/4 teaspoons baking powder
    dash salt
    1 1/2 tablespoons cold unsalted butter, cut into pieces
    1/2 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.

TAGS:  Desserts |

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