Cornmeal Peach Cobbler
Peach Cobbler with cornmeal crust
Nothing can compare with the flavor of fresh peaches at the end of summer.  The coconut in this recipe adds texture to the fruit filling, but may be left out if you don’t have any on hand.  The cornmeal in the biscuit topping also adds texture, which is a pleasant contrast to the smooth texture of the peaches.

Fruit Layer

4-6 peaches or 4 cups sliced peaches, peeled

2 tbls shredded coconut, optional

cup brown sugar

2 tbls all-purpose flour

tsp cinnamon

Ripe peach calendar and housewares

Biscuit Topping

2 tbls butter

½ cup cornmeal

½ cup all-purpose flour

2 tbls brown sugar

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

¼ tsp cinnamon

1 egg

2/3 cup buttermilk

1 tsp vanilla

Find the RECIPE INDEX page . . .
I'm a Peach ... apron
I'm a Peach ... by Gourmand2go

Preheat oven to 350° F.  Lightly butter an 8” square baking pan.  Melt butter in microwave, in oven, or on stovetop and set aside to cool.

Fruit Layer: Cover peaches with boiling water in a large heat-resistant glass bowl.  Allow to cool for a few minutes, then slip the peels off.  Slice peaches and coat with flour, brown sugar, coconut, and cinnamon.  Place in buttered baking pan.

Topping: Mix cornmeal, flour, brown sugar, baking soda, baking powder, salt, and cinnamon in a large mixing bowl.  In a small bowl, beat egg and whisk in buttermilk, butter, and vanilla extract.

Make a well in the dry ingredients and pour in the wet mixture.  Mix with full, quick strokes just until combined.  Spoon over the peaches.

Bake in 350° F oven for at least 45 minutes, until a toothpick inserted in the center comes out clean and the crust is well browned. Cool slightly before serving.


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