Peach Blackberry Cornmeal Cobbler

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.