Peach Blueberry-Raspberry Cornmeal Cobbler

There’s a reason New Jersey is called the Garden State. Though growing up in north Jersey I never really saw much farmland or fresh produce (except for my Pappou’s garden which grew everything from string beans to tomatoes to baseball-sized zucchini). But over the past few years farmer’s markets have been popping up all over the state which makes it so much easier to get fresh produce without having to travel far. We’re lucky enough to have the Westfield Farmer’s Market only a short drive away and go there every Saturday. Last week I made the peach muffins but this week I wanted to make something we could have for dessert.

Deb at Smitten Kitchen always has such wonderful recipes so when I came across her recipe for cobbler I knew I had to try it. I made ours with a mix of peaches, blueberries and raspberries. I think it’s a very forgiving recipe – you can throw in whatever you have on hand. We kept it for a few days and just left it in the fridge. Then you can just heat it up in the microwave and put a scoop of ice cream on top. That isn’t optional.

Peach Blueberry-Raspberry Cornmeal Cobbler (adapted from Smitten Kitchen)

For the fruit
1 (about 3 cups) pound peaches, pitted and cut into slices
1 cup blueberries/raspberries, rinsed and dried
1/3 cup packed dark-brown sugar
1 tablespoon flour
1 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk (I used ½ cup of milk and ½ T. lemon juice)

Preheat oven to 425. Toss fruit with sugar, flour, lemon juice, cinnamon and salt in the bottom of a 1 1/2-quart ovenproof dish.

Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Place spoonfuls of the biscuit dough over the filling. Bake until the syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes.