Peach and Blueberry Cobbler Recipe

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Adapted from one of my most favorite cookbooks Fog City Diner by Chef Cindy Pawlcyn.

What a great way to celebrate peach season, and other stone fruits!

ingredients:

Cornmeal topping:

1/4 cup ground polenta - cornmeal 

1 cup of buttermilk

1 cup unsalted butter

1/3 cup sugar

1 teaspoon grated orange zest

One egg

One and three-quarter cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt


Filling:

8 cups fresh peaches, peeled and sliced 1/4 inch thick

2 cups fresh blueberries

Three-quarter cups of sugar

1 tablespoon flour

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

1 tablespoon yuzu juice


directions:

1. Stir the cornmeal and buttermilk together and set aside for one hour

2. Preheat the oven to 350°

3. Butter and 9 x 13" baking pan.

4. Using a mixer, cream, the butter and sugar together until light and fluffy.

5. Add the zest and the egg and beat until well mixed.

6. If the flower, baking soda, baking powder, and salt into a separate bowl and whisk.

7. With the mixer on low speed, add the dry ingredients alternately with the buttermilk mixture about 1/3 of each at a time.

8. In a large bowl, tossed together all the filling ingredients.

9. Place in the baking pan, and spread the topping evenly over the fruit all the way to the edges of the pan.

10. Bake for 45 to 50 minutes until the topping is baked through.


Caution, it may bubble over in the oven take precautions.