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