Peach and Blueberry Cobbler
Source of Recipe
1/4 cup coarse-ground cornmeal (polenta)
1 cup buttermilk
1 cup unsalted butter
1/3 cup sugar
1 teaspoon grated orange zest
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
8 cups fresh peaches, peeled and sliced 1/4-inch thick
2 cups fresh blueberries
3/4 cup sugar
1 tablespoon flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Stir the cornmeal and the buttermilk together, then set aside and
let rest for 1 hour.
Preheat oven to 350 degrees. Butter a 9x13-inch baking pan.
Using a mixer, cream the butter and sugar together until light and
fluffy. Add the zest and the egg and beat until well-mixed.
Sift the flour, baking soda, baking powder and salt into a separate
bowl. With the mixer on low speed, add the dry ingredients
alternately with the buttermilk-cornmeal mixture, about one-third
of each mixture at a time.
In a large bowl, toss together all the filling ingredients.
Place in the baking pan and spread the topping evenly over the
fruit, all the way to the edges of the pan.
Bake for 45-50 minutes, until topping is baked through. It's a
good idea to put either a baking sheet or foil under the cobbler
while it is baking to catch any juices that might bubble over.