Cherry Peach Cornmeal Cobbler
Author -Yields: 8 servings
Ingredients
For the filling:
- 1 pound peaches, peeled, pitted and coarsely chopped (455g)
- 12 ounces cherries, pitted and halved (340g)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cane sugar
- 1 tablespoon unbleached, all-purpose flour
- 1/8 teaspoon kosher salt
For the biscuit topping:
- 1 cup unbleached, all-purpose flour (120g)
- 1/2 cup medium grind cornmeal (70g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup cane sugar
- 6 tablespoons very cold vegan butter, cubed (85g)
- 3/4 cup vegan buttermilk (180ml)
Instructions
- Preheat your oven to 375°F / 190°C. Lightly oil an 8-inch / 20cm square, 9-inch / 23cm square, or 8-inch / 20cm by 11-inch / 28cm rectangular baking dish.
- In a large mixing bowl, toss together the peaches, cherries, sugar, flour, and salt. Transfer the fruit mixture to the prepared baking dish.
- To prepare the topping, whisk together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl. Add the butter and use a pastry cutter or your hands to incorporate the butter into the flour mixture, until the butter is in small pieces (the size of peas). Pour in the milk and mix together with a spatula until it’s a thick, textured batter. Spoon the batter evenly over the cobbler filling.
- Bake the cobbler until bubbling and golden brown on top, 40 to 50 minutes. Allow the cobbler to cool for at least 30 minutes before serving or storing.
- Store the cobbler in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 weeks.