back to recipe archives
Peach Cobbler with Raspberries
    Makes 6 generous servings
For the Fruit:    
6 cups peaches (about 2-1/2 pounds), pitted and sliced
2 tablespoons mild honey (such as clover or acacia)
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1-2 tablespoons peach brandy (to taste)
1 cup raspberries
2 tablespoons sifted unbleached white or all-purpose flour
For the Topping:    
1/2 cup stoneground cornmeal
1 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup plain nonfat yogurt
2 tablespoons mild flavored honey, such as clover or acacia

1. Preheat the oven to 375 degrees F. Butter a 2-quart gratin or baking dish. Toss the peaches in a bowl with the honey, the lemon juice, cinnamon and the 2 tablespoons flour.

2. Make the topping. 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 amalgamate the ingredients. Cut in the butter, pusling 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.

3. 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 dollops 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 so that if the fruit bubbles over the juices won't run over your stove. 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.

    Home | Martha's Cookbooks | Writing Services | Cooking Classes | Ask Martha
Seasonal Recipes | Principles of Cooking | Recipe Archives
    ©1998 - 2010 Martha Rose Shulman