Fresh Peach Cobbler With Raspberries
- Reviews 1
Ready In: 1 hr
Serves: 6
Ingredients
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)
Directions
- 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.
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