Raspberry-Peach Cobbler with Cornmeal Topping

Raspberry-Peach Cobbler with Cornmeal Topping
Photo by Scott Phillips


  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 10 pieces
  • 2 Tbs. all-purpose flour
  • ¾ cup sour cream, chilled
  • ¼ tsp. table salt
  • Pinch table salt
  • 7-½ oz. (1-2/3 cups) all-purpose flour
  • 1/3 cup granulated sugar or packed light brown sugar
  • + 6 more ingredients
    • ¼ cup (1-¼ oz.) finely ground cornmeal
    • ½ to ¾ cup granulated sugar, plus 1-½ Tbs. for sprinkling on top
    • ½ tsp. finely grated lemon zest
    • 4 cups fresh raspberries
    • 1 Tbs. baking powder
    • 4 cups sliced ripe peaches (cut into 1-inch-thick wedges)

Position a rack in the center of the oven and heat the oven to 350°F. In a food processor, combine the flour, brown sugar, baking powder, and salt. Pulse briefly to blend the ingredients, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 5 to 7 one-second p...

View full recipe at Fine Cooking


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