Peach Cornmeal Cobbler

Peach Cornmeal Cobbler
Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 45 mins


8cups fresh peach slices
1cup turbinado or brown sugar
3tablespoons cornstarch
1/2teaspoon salt
1 1/2cups all-purpose flour
1cup cornmeal
3tablespoons granulated sugar
1/4teaspoon salt
3/4cup (1 1/2 sticks) very cold butter, grated
4tablespoons water
3tablespoons slivered almonds (optional)


  1. Preheat oven to 425F.
  2. To prepare filling, combine peaches, sugar, cornstarch and salt. Toss well; set aside.
  3. To prepare crust, combine flour, cornmeal, granulated sugar and salt in the bowl of a food processor and pulse until blended. Add grated butter; pulse until mixture resembles coarse meal. Add water; pulse until mixture comes together.
  4. Gather into a ball and divide in half. Wrap one half in plastic wrap and freeze for later use. Roll out remaining dough to a 12-inch circle on a floured surface. Cut into strips.
  5. Place peaches in a shallow 3-quart  baking dish. Top with dough strips, weaving them into a lattice pattern over peaches. Sprinkle slivered almonds, if using.
  6. Bake 30 to 45 minutes.
—Recipe by Jill Melton


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Nutritional Info *per serving

  • Calories 405
  • Fat 15g
  • Cholesterol 37mg
  • Sodium 273mg
  • Carbohydrate 64.5g
  • Fiber 3g
  • Protein 5g