Peach Cornmeal Cobbler
Smitten Kitchen
- 3 c coarsely chopped fresh peaches
- 1/3 c dark brown sugar
- 3 tbsp flour
- 1 tbsp fresh lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp salt
Biscuit Topping
- 3/4 c all purpose flour
- 1/4 c yellow cornmeal
- 3 tbsp dark brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp cold butter, cut into chunks
- 1/2 c buttermilk
Toss peaches with sugar, flour, lemon juice, cinnamon and salt. Pour into a greased small casserole dish
For the biscuit topping: stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture. Stir in buttermilk until a wet, tacky dough forms. Plop spoonfuls of the biscuit dough haphazardly over the filling. Bake for 20-25 minutes or until biscuits are browned and cooked through. Let cool for at least ten minutes. Serve warm with vanilla ice cream
Yield: 4-5 servings