Peach Blueberry Cobbler
Photo © Deb Perelman
- 1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices
- 1 pint (about 2 cups) blueberries, rinsed and dried
- 2/3 cup packed dark-brown sugar
- 2 tablespoons flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (3 1/4 ounces) all-purpose flour
- 1/4 cup fine stone-ground cornmeal (yellow or white)
- 3 tablespoons dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup buttermilk
- This recipe is vegetarian
- Produce
- Blueberries (1 pint)
- Peaches, slices pitted and cut into (1 1/2 4 cups) pounds)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Brown sugar, packed dark (2/3 cup)
- Brown sugar, dark (3 tablespoons)
- Cinnamon, ground (1/4 teaspoon)
- Cornmeal, fine stone-ground yellow or white (1/4 cup)
- Flour (14 tablespoons)
- Salt (1/2 teaspoon)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Buttermilk (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 15, 2010 (2 years ago).
119 people saved this recipe.
