Peach Cobbler with Raspberries
For the fruit:
6 C. peaches (about 2-1//2 lbs.), peeled, pitted and sliced
2 T. mild honey or brown sugar
2 T. fresh lemon juice
1/2 t. cinnamon
1 to 2 T. peach brandy, to taste (optional)
1 C. raspberries
2 T. flour
For the topping:
1//2 C. stone-ground cornmeal
1 C. flour
2 T. baking powder
1/2 t. baking soda
1 T. sugar
1/2 t. salt
6 T. cold butter, cut into pieces
2/3 C. plain yogurt
2 T. honey
Whipped cream, plain or vanilla yogurt, or ice cream for serving (optional)
Preheat the oven to 375°F. Butter a 2-quart gratin or baking dish, and set aside.
Toss the peaches in a bowl with the honey or brown sugar, the lemon juice, cinnamon and the 2 tablespoons flour.
Sift together the cornmeal, flour, baking powder, baking soda, sugar and salt. Transfer to the bowl of your food processor, if using, and pulse a few times to combine the ingredients. Cut in the butter, pulsing with the food processor or mixing with forks, until the mixture has a coarse, mealy texture. Add the yogurt and honey and process or stir just until the mixture is homogenous.
Gently stir the raspberries into the peaches and transfer the fruit to the buttered baking dish. Scrape all the liquid in the bowl in with the peaches.
Spoon heaped tablespoons of the topping mixture over the peaches. They should be just about covered, although there may be some small spaces between the spoonfuls of batter; lightly moisten your fingertips and spread the topping if there are big spots where the fruit isn't covered.
Place the baking dish on a baking sheet with a rim so that if the fruit bubbles over the juices won't run over your oven. Bake 30 to 35 minutes, or until the fruit is bubbling and the top golden brown. Remove from the oven and cool until warm on a rack.
Serve warm, with whipped cream, yogurt or vanilla ice cream.
Serves 6 generously.
Picnic Basket From Kim of Kim's Whim