Cherry Nectarine Cornmeal Cobbler
by Molly Shuster
- 2 pounds sweet cherries, pitted (for filling)
- 1 pound nectarines (about 3), cut into 1-inch wedges (for filling)
- 1/3 cup sugar (for filling)
- 3 tsp. cornstarch (for filling)
- 1-1/4 cup all-purpose flour
- 2 Tbsp. cornmeal
- 1 Tbsp. sugar
- 1-1/2 tsp. baking powder
- 3/4 tsp. salt
- 4 Tbsp. unsalted butter, cut into small pieces, very cold
- 3/4 cup heavy cream, very cold, plus more for brushing
- turbinado sugar, for sprinkling
Heat the oven to 375F. In a 2-quart baking dish, toss together the filling ingredients.
Whisk together the flour, cornmeal, sugar and salt. Add the butter and, using your fingers, mix until the butter is in pea-sized pieces. Stir in the cream, mixing just until the dough comes together. Transfer to a lightly floured surface and pat into a 1-inch thick round. Using a biscuit cutter or cookie cutter, cut into 2-21⁄2-inch rounds. If you don’t have a round cutter, pat the dough into a 1-inch thick rectangle and cut into 6 squares.
Top the fruit with the biscuits. Brush biscuits with cream and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the biscuits are golden, about 35 minutes. Cool at least 10 minutes before serving. Great with vanilla ice cream or a dollop of freshly whipped cream.
Yield: 6 servings