Peach Cornmeal Cobbler

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 338 cal
• 5g protein
• 58g carbs
• 11g fat
• 4.2g fiber

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Ingredients

• 2 1/2 lb ripe peaches
• 3/4 cup total, divided granulated sugar
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/2 tsp total, divided kosher salt
• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 tsp baking powder
• 6 tbsp cold unsalted butter
• 2/3 cup buttermilk
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar for topping
• optional vanilla ice cream for serving

Instructions

1. 1Heat the oven to 375°F. Peel the peaches if desired, pit them, and cut into 3/4-inch wedges.
2. 2In a large bowl, toss the peach wedges with part of the granulated sugar, the cornstarch, lemon juice, cinnamon, and salt until evenly coated and glossy.
3. 3Transfer the fruit mixture to a 10-inch cast-iron skillet or similar baking dish and spread into an even layer.
4. 4In another bowl, whisk together the flour, cornmeal, remaining granulated sugar, baking powder, and remaining salt.
5. 5Cut the cold butter into small cubes and work it into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-size bits.
6. 6Stir the buttermilk and vanilla together, then pour into the flour mixture and fold gently with a fork just until a shaggy, sticky dough forms. Do not overmix.
7. 7Drop the dough in 6–8 rustic spoonfuls over the peaches, leaving gaps so steam can escape and juices can bubble up.
8. 8Sprinkle the turbinado sugar over the biscuit tops for crunch and sparkle.
9. 9Bake for 35–42 minutes, until the topping is deep golden, the peach juices are thickly bubbling at the edges, and a toothpick in a biscuit comes out clean.
10. 10Rest the cobbler on a wire rack for at least 15 minutes so the juices settle. Serve warm, ideally with a scoop of vanilla ice cream melting into the cornmeal crust.