Raspberry-Peach Cobbler with Cornmeal Topping

Raspberry-Peach Cobbler with Cornmeal Topping
Photo by Scott Phillips


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

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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