Blackberry-Peach Cobbler
Published July 15, 2021
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
- 1pint/6 ounces blackberries (or raspberries)
- ¼cup/50 grams granulated sugar
- 1tablespoon tapioca starch or cornstarch
- 1lemon, halved, zest reserved for cobbler topping
- ½cup/120 milliliters whole milk
- 1large egg
- ¾cup/114 grams fine-grind cornmeal
- ¾cup/96 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1½teaspoons baking powder
- ½teaspoon fine sea salt
- 4tablespoons/57 grams cold unsalted butter (½ stick), cut into ½-inch cubes
- 1tablespoon turbinado, or any raw sugar, for topping
For the Filling
For the Cobbler Topping
Nutritional analysis per serving (10 servings)
240 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 4 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of ½ lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
- Step 2
Make the topping: In a small bowl, combine milk, egg and juice from the remaining ½ lemon; whisk to combine.
- Step 3
In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
- Step 4
Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
- Step 5
Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
Private Notes
Comments
Just for the record, I’m never *not* using cornmeal for cobbler again. I rarely make or eat cobbler because it usually seems bland or gummy to me. I made this recipe out of curiosity (and a surfeit of fruit) and really enjoyed the texture the cornmeal adds. This is what I’d always wanted from a fruit dessert, and never seemed to get until now. Yum!
3 cups equal 1lb (about 4 medium peaches). So 9 cups equal 3 lbs. Lot of peaches.
Made this with raspberries (what I had on hand). Filling was a little tart (which we like) and loved the topping. I think I needed to spread the filling out more to cover more of the surface, and could have kept in the oven for a shorter period of time. Served with vanilla ice cream. Easy to do and a perfect summer dessert. Recommend!
I wanted to really like this recipe, to try something other than the traditional crumble with oats. Sadly, the cornmeal topping did not work for me, it turned out too dry and there was too much in relation to the fruit. More tapioca or cornstarch would help to bind the liquid from the peaches to give it just a little texture. Will not make it again.
This recipe is tasty and relatively easy. If your only have regular corn meal the topping can turn out a little gritty. My tip is to reduce the amount of corn meal and increase the flour proportionately.
I only had medium-ground cornmeal and I would not recommend, a tad too crunchy. But everything else turned out great!