why make this recipe
Cherry and Peach Cornmeal Cobbler is a delightful dessert that screams summer! The mix of sweet cherries and juicy peaches creates a burst of flavor that everyone loves. This recipe is perfect for using fresh summer fruits, and the cornmeal gives it a unique texture. It’s easy to make and makes for a perfect ending to any summer meal.
how to make Cherry and Peach Cornmeal Cobbler
Ingredients :
- 3 cups pitted Bing cherries (These sweet-tart gems are the star of the dish.)
- 3 cups sliced peaches or nectarines (Juicy and sweet, they complement the cherries perfectly.)
- 3/4 cup turbinado or cane sugar (Adjust based on your fruit’s natural sweetness.)
- 1 each lemon zest (Brightens the flavors beautifully.)
- 1 tablespoon lemon juice (Fresh lemon is preferred for the best taste.)
- 2 tablespoons corn starch (Thicken the filling for a luscious texture.)
- 1 teaspoon ground ginger (Offers a warm kick to balance the fruit.)
- 1/4 teaspoon ground cinnamon (Adds a cozy warmth.)
- 1/4 teaspoon sea salt (Enhances the sweetness in the filling.)
- 1 cup all-purpose flour (Gives structure to the biscuit.)
- 2/3 cup fine ground cornmeal (Essential for that delightful texture.)
- 1/4 cup cane sugar (Sweetens the biscuit topping.)
- 4 1/2 teaspoons baking powder (Ensures the biscuits rise beautifully.)
- 1/2 teaspoon sea salt (Enhances flavor throughout the biscuit.)
- 6 tablespoons unsalted butter (Use very cold for flakiness.)
- 3/4 cup plain whole milk yogurt (Adds moisture to the biscuit topping.)
Directions :
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Preparation: Start by preheating your oven to 350°F (175°C). In a large bowl, combine the cherries, peaches, sugar, lemon zest, lemon juice, corn starch, ginger, cinnamon, and sea salt. Toss everything until the fruit is well coated.
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Pour the fruit mixture into a baking dish and set aside.
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In another bowl, mix the flour, cornmeal, cane sugar, baking powder, and sea salt. Add the cold butter and blend until the mixture resembles coarse crumbs.
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Stir in the yogurt until just combined.
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Drop spoonfuls of the biscuit mixture over the fruit filling.
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Bake for about 30-35 minutes until the biscuits are golden and the fruit is bubbly.
how to serve Cherry and Peach Cornmeal Cobbler
Serve your Cherry and Peach Cornmeal Cobbler warm from the oven. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. This dessert is sure to please everyone at your table!
how to store Cherry and Peach Cornmeal Cobbler
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
tips to make Cherry and Peach Cornmeal Cobbler
- Use ripe fruits for the best flavor. Sweet, juicy cherries and peaches will enhance the dish significantly.
- If you don’t have turbinado sugar, regular granulated sugar works just fine.
- Make sure your butter is very cold for flakiness in the biscuit topping.
variation
You can try different fruits like blueberries, strawberries, or even apples instead of cherries and peaches. Just adjust the sugar depending on the sweetness of the fruit you choose.
FAQs
1. Can I use frozen fruits?
Yes, you can use frozen cherries and peaches. Just thaw and drain excess moisture before using them.
2. Is it possible to make this ahead of time?
Yes, you can prepare the filling and biscuit mixture in advance, but it’s best to bake it just before serving for the best texture.
3. What can I serve alongside this cobbler?
It tastes amazing with vanilla ice cream, whipped cream, or even yogurt for a lighter option.
Cherry and Peach Cornmeal Cobbler
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful summer dessert featuring sweet cherries and juicy peaches with a unique cornmeal texture.
Ingredients
- 3 cups pitted Bing cherries
- 3 cups sliced peaches or nectarines
- 3/4 cup turbinado sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 cup all-purpose flour
- 2/3 cup fine ground cornmeal
- 1/4 cup cane sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter
- 3/4 cup plain whole milk yogurt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cherries, peaches, turbinado sugar, lemon zest, lemon juice, corn starch, ginger, cinnamon, and sea salt, then toss until well coated.
- Pour the fruit mixture into a baking dish and set aside.
- In another bowl, mix flour, cornmeal, cane sugar, baking powder, and sea salt.
- Add cold butter and blend until the mixture resembles coarse crumbs.
- Stir in yogurt until just combined.
- Drop spoonfuls of the biscuit mixture over the fruit filling.
- Bake for about 30-35 minutes until biscuits are golden and fruit is bubbly.
Notes
Use ripe fruits for the best flavor. Sweet, juicy cherries and peaches enhance the dish significantly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American