Recipe by TxGriffLover
Two of summer's tastiest fruits combine into this sweet, crowd-pleasing cobbler. Recipe adapted from the Central Market in Fort Worth, TX.
Top Review by Gianni #23
First the rating; this turned out to be one of the best tasting dessert dishes I ever made. Next, a confession; I used canned cherry pie filling. Nonetheless, your topping with the fresh peaches, simply amazing!
- 2 tablespoons cornstarch
- 1⁄2 cup plus 1 tablespoon sugar
- 5 cups cherries, stemmed and pitted
- 2 lbs peaches, peeled, pitted and cut into 1/2-inch thick wedges
- 3 cups all-purpose flour
- 3 tablespoons baking powder
- 6 ounces unsalted butter, melted (1 1/2 sticks)
- 3 cups buttermilk
- 1 teaspoon cinnamon
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 425º. Butter a 13x9x2-inch glass or ceramic baking dish.
- Whisk together cornstarch, cinnamon, sugar, and peaches in a large bowl and toss to combine. Add the more delicate cherries last and give a gentle stir.
- Transfer fruit mixture into the baking dish and bake for ten to fifteen minutes until bubbling. While fruit bakes, whisk the flour, baking powder, and salt together. Add buttermilk and melted butter (allow it to cool slightly before adding.) Mix just until a dough forms.
- Drop batter onto fruit and sprinkle with remaining tablespoon of sugar.
- Bake until top is golden brown, about 20 - 25 minutes.
- Serve warm with vanilla ice cream, if desired.