Peach and blueberry cobbler

August 16, 2006

Serves 6

White cornmeal, also called Johnnycake cornmeal, is available from www.graysgristmill.com and www.kenyonsgristmill.com.

BISCUIT DOUGH

1 1/4	cups flour
1/3	cup fine white or yellow cornmeal
2 1/2	tablespoons sugar
2 1/4	teaspoons baking powder
1/2	teaspoon baking soda
3/4	teaspoon salt
3	tablespoons chilled unsalted butter, cut up
1	cup heavy cream

1. In a medium bowl, use a pastry blender to combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse meal.

2. Use a fork to stir in the cream, just until the mixture forms a soft, moist dough.

FRUIT

3/4	cup sugar
1	tablespoon plus 1 teaspoon cornstarch
1/4	teaspoon salt
6	medium peaches, halved, pitted, and cut into 1/2-inch-thick wedges
1	pint fresh blueberries
2	tablespoons Demerara or turbinado sugar

1. Set the oven at 400 degrees. Have on hand a 10- to 12-inch shallow gratin or baking dish (with a 1 3/4 to 2 quart capacity).

2. In a large bowl, stir together the sugar, cornstarch, and salt. Add the peaches and blueberries and toss well. Transfer the fruit to the baking dish.

3. Drop spoonfuls of the biscuit dough over the fruit, spreading it thin at the center of the cobbler, leaving the dough a little thicker at the edges. Sprinkle the dough with the Demerara or turbinado sugar. Set the dish on a large rimmed baking sheet.

4. Bake the cobbler in the middle of the oven for 40 to 45 minutes or until the fruit is bubbling up over the edges and the top is a deep golden brown.

5. Serve the cobbler warm or at room temperature with vanilla ice cream. Adapted from Icarus