Image by radiomayonnaise
Peach Blueberry Cornmeal Cobbler
Adapted from The Lee Bros. delightful Simple Fresh Southern
Mostly, I used the Lee Bros. for their cornmeal biscuit recipe because once I read “cornmeal biscuit” I pretty much couldn’t imagine using anything else. The filling is pretty different from theirs; less sugar, some thickener, less cinnamon and the addition of blueberries, of course. If you, like me, think that there can never be enough biscuit topping, go ahead and double what is suggested below.
Feel free to also adjust the balance of fruit; for a less-dominating blueberry flavor, use 1 cup less and 1 cup more peaches; you could also use mixed stone fruits, but only if you share with me.
For the fruit
1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk
Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 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. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.