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

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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