Frenchtown Cobbler
The biscuit topping is modified from a July 1997 issue of Gourmet magazine, while the filling is modified from one found in the July/August 1996 Cook's Illustrated.
Ingredients
- Topping:
- 5 Tablespoons cold unsalted organic butter
- 1 cup Pamela's baking mix
- 2 Tablespoons organic yellow cornmeal
- 2 Tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup organic whole milk
- 1/2 teaspoon vanilla
- Filling:
- 3-4 peaches, peel, pit, and slice thick
- 2 cups blackberries, rinsed
- mix 2 teaspoons organic cornstarch
- 1/3 to 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon brandy
- toss with fruit to coat
Instructions
- Preheat oven to 375 degrees F
- Cut butter into pieces
- In a bowl with a pastry blender or in a food processor blend or pulse together baking mix, cornmeal, sugar, baking powder, salt, and butter until the mixture resembles coarse meal
- If using a food processor transfer to a bowl
- Add milk and vanilla and stir until the mixture forms a dough
- Drop topping by rounded spoonfuls onto filling (do not completely cover it) and bake in the middle of the oven 40 minutes, or until topping is golden and cooked through.
- Serve with ice cream or lightly whipped cream