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Sunday, January 16, 2011

Raspberry-Peach Cobbler with Cornmeal Topping

Raspberry-Peach Cobbler with Cornmeal Topping
Cornmeal adds a bit of crunch to the biscuit topping in this deep-dish cobbler, bursting with juicy peaches and ripe raspberries.
Serves 8 to 10
For the cobbler dough:
7-1/2 oz. (1-2/3 cups) all-purpose flour
1/3 cup granulated sugar or packed light brown sugar
1 Tbs. baking powder
1/4 tsp. table salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 10 pieces
1/4 cup (1-1/4 oz.) finely ground cornmeal
To finish the cobbler:
4 cups sliced ripe peaches (cut into 1-inch-thick wedges)
4 cups fresh raspberries
1/2 to 3/4 cup granulated sugar, plus 1-1/2 Tbs. for sprinkling on top
2 Tbs. all-purpose flour
1/2 tsp. finely grated lemon zest
Pinch table salt
Make the dough:
Position a rack in the center of the oven and heat the oven to 350°F.
In a food processor, combine the flour, brown sugar, baking powder, and salt. Pulse briefly to blend the ingredients, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 5 to 7 one-second pulses.
Dump the mixture into a large mixing bowl. Add the cornmeal and stir until evenly dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the flour is evenly moistened and the dough begins to form large, soft, moist clumps. Bring the dough together into an 8-inch log. Divide the dough into 10 roughly equal round pieces. Refrigerate the pieces in the bowl while preparing the fruit.
Assemble and bake the cobbler:
Put the peaches and raspberries in a large bowl. Gently toss with the sugar (use 1/2 cup for very ripe, sweet fruit and 3/4 cup for fruit that's not perfectly ripe and sweet), flour, lemon zest, and salt, making sure to mix everything evenly.
Pile the fruit into a 9x13-inch glass baking dish, scraping in any remaining juices or sugar from the bowl, and spread evenly. Remove the pieces of dough from the refrigerator and arrange them randomly on top of the filling, leaving spaces between the pieces. Don't be tempted to flatten the doughl the large pieces are important for proper and even baking of the filling and topping. Sprinkle the remaining 1-1/2 Tbs. of granulated sugar evenly over the cobbler.
Bake until the filling is bubbling and the topping is browned, 50 to 60 minutes. Let sit about 20 minutes to allow the juices to settle. You can serve this cobbler hot or warm, with lightly sweetened whipped cream or vanilla ice cream, if you like.

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