Peach Cornmeal Cobbler
Teresa Blackburn
- Yield: 10 servings
- Prep: 20 mins
- Cook: 45 mins
Ingredients
- Filling:
- 8cups fresh peach slices
- 1cup turbinado or brown sugar
- 3tablespoons cornstarch
- 1/2teaspoon salt
- Crust:
- 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)
Instructions
- Preheat oven to 425F.
- To prepare filling, combine peaches, sugar, cornstarch and salt. Toss well; set aside.
- 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.
- 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.
- 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.
- 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