Peachberry Cobbler by Harvesthyme

By Sandra Watkins

Filling:

1/2c sugar

1 tbs cornstarch

Pinch ground cinnamon

Pinch salt

6 c fresh blueberries/peaches

11/2tsp lemon zest

1 tbs lemon juice

Biscuit topping:

1 c unbleached all purpose flour

2 tbs cornmeal

1/4 c sugar

2 tsp baking powder

1/4 tsp salt

4 tbs melted unsalted butter

1/3c buttermilk

1/2 tsp vanilla extract

1/8 tsp ground cinnamon

1. Preheat oven to 375.

2. For the filling, stir the sugar, cornstarch, cinnamon and salt in a bowl.

Add the berries and gently mix until evenly coated. Add the lemon zest and juice. Put the mixture in a 9" glass pie plate on a rimmed baking sheet. Bake until filling is hot and bubbling around the edges, around 25 minutes.

3. For the biscuit topping, whisk the cornmeal, flour, baking powder, salt and 1/4 cup sugar in a bowl. Whisk in the melted butter, buttermilk, and vanilla in a separate bowl. Mix 2 tsp sugar with the cinnamon and set aside in a separate bowl. When the berries are done, combine the ingredients with a rubber spatula until no dry pockets remain.

4. To assemble and bake the cobbler, remove the berries from the oven, increase the temp to 425. Pinch off 8 equal pieces of biscuit dough and place them on the hot berry filling with about t" between each. Sprinkle each mound of dough with the sugar/cinnamon mix. Bake until the filling is bubbling and the biscuits are golden brown, about 15-18 minutes. Cool the cobbler on a wire rack and serve.