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Prep 25 mins
Cook 35 mins
A peach cobbler is one of the ultimate summer desserts. The peaches become sweeter as they bake, and the raspberries add a nice acidic touch and beautiful color.
For the fruit
- 6 cups peaches, peeled, pitted and sliced (about 2-1//2 pounds)
- 2 tablespoons mild honey (such as clover or acacia) or 2 tablespoons brown sugar
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon cinnamon
- 1 -2 tablespoon peach brandy, to taste (optional)
- 1 cup raspberries
- 2 tablespoons sifted unbleached white flour or 2 tablespoons all-purpose flour
For the topping
- 1⁄2 cup stone-ground cornmeal
- 1 cup unbleached white flour or 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 2⁄3 cup plain nonfat yogurt
- 2 tablespoons mild flavored honey (such as clover or acacia)
- whipped cream, plain (optional) or vanilla yogurt (optional) or ice cream, for serving (optional)
- Preheat the oven to 375 degrees.
- Butter a 2-quart gratin or baking dish, and set aside.
- Toss the peaches in a bowl with the honey or brown sugar, the lemon juice, cinnamon and the 2 tablespoons flour.
- Sift together the cornmeal, flour, baking powder, baking soda, sugar and salt.
- Transfer to the bowl of your food processor, if using, and pulse a few times to amalgamate the ingredients.
- Cut in the butter, pulsing with the food processor or mixing with forks, until the mixture has a coarse, mealy texture.
- Add the yogurt and honey and process or stir just until the mixture is homogenous.
- Gently stir the raspberries into the peaches and transfer the fruit to the buttered baking dish.
- Scrape all the liquid in the bowl in with the peaches.
- Spoon heaped tablespoons of the topping mixture over the peaches.
- They should be just about covered, although there may be some small spaces between the spoonfuls of batter; lightly moisten your fingertips and spread the topping if there are big spots where the fruit isn't covered.
- Place the baking dish on a baking sheet with a rim so that if the fruit bubbles over the juices won't run over your oven.
- Bake 30 to 35 minutes, or until the fruit is bubbling and the top golden brown.
- Remove from the oven and cool until warm on a rack.
- Serve warm, with whipped cream, yogurt or vanilla ice cream.
- Advance preparation: This can be made a few hours ahead, but is best served warm.
- you can warm it for 15 to 20 minutes in a low oven.
Very good. Mine turned out a little tart, but that was because I didn't have enough peaches so substituted with more raspberries. The crust is tender and compliments the fruit. The real test though was the DH had a bowl when it came out of the oven before supper, then had another big serving after supper which is not usually the case. I'll be sure to use this recipe again - Thanks!