Cornmeal Peach Cobbler

By • July 9, 2013 • 22 Comments

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Author Notes: Ever since I first made this a few years ago, my sister has requested it roughly every time she sees me (which is pretty often, even though we live on opposite coasts). I'll only make it in the summer months, though, when ripe peaches are king. The combination of sweet, juicy peaches and light, crunchy cornmeal is a worthy one.mollydunkncrumble

Food52 Review: Peaches, buttermilk and cornmeal come together to give this cobbler a buttery, rich peach flavor and a satisfying crunch that is sure to delight. Added bonus--the cobbler than be pulled together in under one hour with standard pantry ingredients.rags

Serves 8

Peach Mixture

  • 3 pounds peaches, peeled, pitted, and cut into 3/4-inch wedges
  • 1/3 cup sugar
  • 3 teaspoons fresh lemon juice
  • 1 1/4 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 pinch ground cinnamon

Cornmeal Biscuit Topping

  • 1 cup all purpose flour
  • 2/3 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup chilled heavy whipping cream, plus extra for brushing
  • Turbinado sugar, for sprinkling
  1. Preheat the oven to 375° F. Place a 9-inch pie dish on top of a parchment lined, rimmed baking sheet or jelly roll pan.
  2. Gently toss peaches and sugar together in a large bowl and let sit for 5 minutes. The peaches will release some juices and become syrupy.
  3. Drain peaches in a colander over a bowl and reserve 1/4 cup of the juice (you can throw out any remaining juice). In a small bowl or measuring cup, whisk together the reserved peach juice, lemon juice, cornstarch, salt and cinnamon until smooth.
  4. Mix peaches and juice mixture together in a bowl, and then transfer to the prepared baking dish. Set aside.
  5. To make the biscuit topping, start by whisking together the flour, cornmeal, sugar, baking powder and salt in a medium bowl.
  6. Add the cold, cubed butter and use your fingertips to rub the butter into the dry ingredients, working quickly, until the butter pieces are well incorporated and roughly the size of lentils.
  7. Add the heavy cream and use a rubber spatula to gently stir until the dough comes together, with no dry bits on the bottom of the bowl. If the dough seems too dry, add more cream by the tablespoon until it comes together. Try not to overwork the dough.
  8. Use a large spoon or ice cream scoop to divide the dough into 8 rounds, placing them atop the peaches in a circle and leaving a bit of room between each round (the dough will expand in the oven). Brush the tops of each biscuit with some heavy cream, and generously sprinkle with turbinado sugar.
  9. Bake the cobbler for about 35 minutes, until the filling is bubbly and the biscuits are deeply golden brown. Allow to cool slightly. Serve warm, with a splash of cream or maybe a scoop of vanilla ice cream on top.
Jump to Comments (22)

Comments (22) Questions (0)

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about 1 year ago kaleandsalt

I made this tonight and it was delicious! A little salty, but my peaches were not very sweet, and it was perfect with vanilla ice cream. I also put minced sage in the biscuits and it made the whole dessert very elegant.

Stringio

about 1 year ago Catherine Rivard

This is very good, I've made it a few times but gluten free (with a mix of almond meal and oat flour) and almond milk instead of cream. I actually like it for breakfast!

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about 1 year ago lcar580

Hi, this is such a great idea for a cobbler! I love the cornmeal biscuits! I've made it now a few times. The second time I had buttermilk and not heavy cream in the fridge, so I substituted it and then used some baking soda. They were a bit fluffier than with the cream. I wanted to ask though, it looks like you might have a typo in your recipe; it calls for a teaspoon of salt and a pinch of cinnamon. Is that correct, or should they be switched?

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about 1 year ago mollydunkncrumble

Thanks for the feedback - I'm glad you're enjoying the cobbler! And yes, the recipe is correct as written -- I like to play up the salt in dessert recipes, and I didn't want the cinnamon to overpower the fresh peach flavor here. That said, you can certainly adjust the salt/cinnamon levels to your liking!

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about 1 year ago Renee B

I wonder how this would be with blueberries. My eyes are bigger than my stomach (well, maybe not!) and I bought tons of blueberries.

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about 1 year ago mollydunkncrumble

Ooh, I bet it would be great with blueberries!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I want to make this!

Me

about 1 year ago TheWimpyVegetarian

This looks fantastic. I want to make this as soon as I find some great peaches at the market!

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about 1 year ago anita

Why on earth would you throw out any of the peach juice? By adding sugar, you pull juice out of the peaches, including flavor. If you have more than 1/4 c, just add a little more cornstarch.

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about 1 year ago mollydunkncrumble

I ended up having a LOT more than 1/4 cup juice -- way more than would fit in my pan. If really you don't want to waste any juice, I'm sure using a larger pan and adding more cornstarch would be fine.

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about 1 year ago anita

I guess what I'm objecting to is your instructions to throw the extra juice away, if you're not going to use it. That is liquid gold, baby! Use it in a cocktail or spritzer, but don't throw it away! You could also use a deeper pan to hold the juices.

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about 1 year ago mollydunkncrumble

Yes, valid point! Nothing better than fresh peach syrup in a cocktail or even over some yogurt for breakfast...

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about 1 year ago anita

Bellinis!!! A treat for the cook ;-)

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'd reduce it . . . takes five minutes or less, concentrates the flavor, etc., plus it warms up the fruit a little bit when you pour it back in with the peaches. ;o)

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about 1 year ago mollydunkncrumble

Yes! Love this.

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Really like how you shaped the biscuits on top! Excellent idea, as it keeps the biscuit from becoming a heavy blanket. Must try this one, soon. Its simplicity holds great appeal. Congrats on the CP, too. ;o)

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about 1 year ago mollydunkncrumble

Thank you, AntoniaJames!

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about 1 year ago PistachioDoughnut

This looks mouth-watering.

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over 1 year ago Hilarybee

This looks fantastic! I'm going to try it as soon as the local peaches come in.

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over 1 year ago mollydunkncrumble

Thanks! Would love to hear how it goes.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks wonderful! So summery.

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over 1 year ago mollydunkncrumble

Thank you!