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

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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