Sunday, July 18, 2010

Blueberry peach cornmeal cobbler



I stayed with a friend in Austin this past week. When I arrived at her house, I handed her a Fredericksburg peach that I’d picked up in the Hill Country. And before I even had a chance to sit down, she had sliced the peach in half and shared it with her daughter.

Later that night, I offered to pick up the tab at dinner to thank my friends for letting me sleep at their place. “Are you kidding?” said my friend. “You brought us peaches. You’ve already repaid us more than enough!”

Earlier in the week, I had spent the night at my grandma’s farm. Her peach tree was full of fruit, but they weren’t quite ripe. Fortunately, my mom had brought a box of Fairfield peaches on a recent visit. And before I even had a chance to sit down, my grandma had deftly peeled one of the peaches and cut it into slices to share.





As we were eating the peach slices and wiping the juice off of our chins, my grandma asked if I wanted her to bake me my favorite pie—chocolate. “Are you kidding?” I said. “When the peaches are in season, I want a peach pie instead!”

What is it about peaches? Those few weeks in summer when they are ripe and in abundance, people can’t get enough of this soft juicy fruit. And while I may be biased, I feel that Texas peaches are the best and I’m pleased that I happened to be visiting when they were in season.

My preferred way of eating them is fresh off the tree, warm from the sun. But sometimes you might want another preparation as well. Blueberries are in abundance right now as well, and one of my favorite combinations is to pair this tart berry with sweet peaches in a cobbler.

Like many of you, I have several fruit cobbler recipes. But I recently came across a cornmeal cobbler recipe in the Houston Chronicle and thought I’d give the topping a try. I’m glad I did. I believe that fruits and vegetables that share a season naturally go well together. Corn is also now in season, which is why I think cornmeal goes so well with these fruits.



And in case you’re wondering, my grandma did bake me a peach pie. But because she couldn’t resist, she also baked me a chocolate pie as well. I have to say, it’s always good to go home, no matter the season!

Where do your favorite peaches come from?

Blueberry peach cornmeal cobbler (adapted from the Houston Chronicle)
For the topping:
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
1/2 cup heavy cream or half & half

For the filling:
1 1/2 pounds peaches
1 cup blueberries
1 tablespoon lemon juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon

Method:
Preheat the oven to 375 and grease a 9-inch cake pan.

For the peaches, to peel them cut an X at both ends of the peaches. Add them to a pot of boiling water for 30 seconds, scoop out, rinse with cold water and then peel off the skin. Slice the peaches and remove the pits. You should have about 4 cups

To make the topping, in a bowl mix together the flour, cornmeal, baking powder, sugar, salt and cinnamon. With knives, a pastry blender or your hands, work the cold butter into the dry ingredients until it’s crumbly. Stir in the heavy cream until all ingredients are combined. The dough will be really sticky—this is how it’s supposed to be so don’t be worried.

Place the peaches and blueberries into the greased cake pan. Toss the fruit with the lemon juice, sugar, cornstarch and cinnamon. Spoon the batter on top and bake uncovered for 30 minutes or until brown and bubbling.

Yield: 8 servings

Apparently, I’m not alone in thinking that blueberries and peaches are mighty fine with a cornmeal-cobbler topping as Deb at Smitten Kitchen and David at Leite’s Culinaria have recently published recipes for this dessert as well. So if you haven’t given this combination a try yet, what are you waiting for?

Related Stories Widget by LinkWithin

59 comments:

Anonymous said...

When I'm home, it's Ruston peaches for me. Michigan peaches here are good, but cannot compare with a Southern peach.
Lisa

Jami said...

This sounds great! My favorite recipe using the blueberry/peach combo is an old Gourmet recipe for Blueberry & Nectarine Buckle (substituting peaches for the nectarines).

http://www.epicurious.com/recipes/food/views/Blueberry-and-Nectarine-Buckle-12352

Anonymous said...

Taking my young children to pick peaches in Fredericksburg is one of my favorite memories...sweet, ripe peaches warmed in the sun...the best anywhere, anytime! I now live in the North Carolina mountains (oh, how I miss the sky) and I can attest that neither Georgia or South Carolina peaches are better...

Kalyn said...

This is making me seriously drool!

Lydia (The Perfect Pantry) said...

Ah, you're so lucky to still have your grandma to cook with. I miss mine; she was definitely the cook in our family.

Kathy said...

I bought some local peaches and blueberries yesterday. The peaches need one more day. I am looking forward to making this tomorrow!

Vickie said...

I lived in Texas for 23 years and my mother-in-law's tree produced the sweetest, juiciest peaches ever. I loved her fresh peach pie & cobbler. Thanks for sharing the cornmeal cobbler recipe - it was a taste of home. (sigh)

MollyCookie said...

I got 40 peaches yesterday and I've been looking around for good cobbler recipes. This looks fantastic!

BillG said...

Oh how I miss Hill Country peaches! Several years when we lived in Austin the peach crop was decimated by late frosts; so glad to hear that the anticipated bumper crop this year has happened.

Cate said...

I will have to live vicariously through your blog. The peaches in England are dire. I tried to make a cobbler the other day and it was a fail. I have been having success with blueberry buckles though! I also made some beans and cornbread the other day. Maybe I could try this with some nectarines and blueberries.

Anonymous said...

The peaches from the central part of my home state, Alabama are my favorites. Huge, juicy and sweet. I like SC and GA peaches, too. The peaches here in PA are ok but, oh how I miss the South in peach season. Your comment about your Grandma's chocolate pie made me think of my own grandmother (and my mother)who made absolutely wonderful chocolate pies (and peach pies and cobblers)! I can almost taste them!

WyndiCityCyndi said...

The most beautiful part of this recipe is seeing the picture of your grandmother's hands cutting the peaches. Really took me back and made me think of the ladies in my family who taught me to cook.

Karen said...

Too bad I missed you coming thru Fredericksburg! That's my town! I buy at Mauberger or Engel orchards. Only about 2 more weeks for peaches! This recipe sounds delicious....I'll try it!

Lisa (Homesick Texan) said...

Lisa--I've never had Michigan peaches, but I'm eager to visit, especially during cherry season.

Jami--That sounds wonderful! Thanks for sharing!

Anon--I'm pretty partial to Fredericksburg peaches myself.

Yobeb--Yep, they definitely need to be in season!

Kalyn--Then I've done my job!

Lydia--I know--I treasure every moment with her.

Kathy--Hope y'all enjoy it!

Vickie--You're very welcome!

MollyCookie--Thank you! Hope y'all like it!

BillG--That happens every few years but it just makes you appreciate them when the crop does come out full and wonderful.

Cate--I've heard nothing but bad things about Europe's peaches. Such a shame.

Anon--Can't beat the South for peaches!

WyndiCityCyndi--She thinks it's hilarious that I photograph her doing things.

Celeste said...

As long as it's a Southern peach, it's good. Michigan should stick to cherries and berries. I mean that.

Yesterday I had a piece of peach-raspberry pie at a restaurant. The peaches were obviously pre-cooked in a thickened sauce, because the berries didn't share their color with them. I think I'd like to mix peaches and blackberries with a crisp/crumble on top.

Somehow your recipe is giving me an itch to try some kind of blueberry-corn mix, maybe corn muffins with blueberries. The idea of mixing seasonal partners...that is just INSPIRED, Lisa.

Becky said...

Yum! Gotta love peaches, and the blueberry combo sounds amazing!

Btw, I just moved back to Texas (was only gone a year) and I loved reading your blog while I was away. It made this native Texan very homesick too! : )

Laura said...

I grew up in the deep south, Alabama, and spent 15+ years in Texas and now am on the east coast and get much of my produce from the Lancaster, PA area. I have had exceptional peaches in each area. I wait with great anticipation each year for peaches and will wait even longer for the right vendor at the farmers market. Weather conditions are definitely more favorable in the south but the peaches can downright amazing up here which I was surprised by. Last year they were the size of softballs and intensely flavorful. This year, they are half the size (drought conditions) and tasty and delicious but not quite what they were last year. Peach season is here and I am on it. Peach chipotle jam, peach liquados, crisp and cobbler and anything else I can think of ...

I do miss Texas and the fabulous food and produce that they have. East coast cannot compare.

SB in SB said...

i absolutely adore the photograph of your grandmother's hands peeling the peach. it's truly priceless!

Lynn W. said...

I've found that people who haven't lived in Texas, or who don't have people there, don't know about Texas peaches. I know exactly why -- they are so delicious they never make it out of Central Texas!

I was just in the Hill Country visiting my parents, and took them a boatload of nice, fat, juicy organic blueberries from the amazing Linda Boyd of Oxford Berry Patch here in Mississippi (whose blueberries are the most flavorful I've ever tried) -- and since they are getting such excellent peaches, I'm forwarding this recipe on to them. Perfect! The cornmeal will be just right.

Anonymous said...

Thank you for the picture of your grandmother's hands. That picture is the epitome of love. It would be beautiful framed and hanging in your kitchen.

...and, I LOVE peaches! I remember Texas peaches when I was a little girl picked right off the tree still warm from the sun and adding thick sweet cream skimmed off the top of the fresh milk as it was brought in from the barn. It was the best food combination I have ever had.

Mike said...

As we are very frequent visitors to Enchanted Rock, the Willow City Loop, Welgehausen Road and Crabapple Creek....where do you dine in Fredericksburg ?? One word comes to mind with restaurants....inconsistent.

heather @ chiknpastry said...

i just made a peach galette last night and it was great, but this cobbler is to die for! love the blueberry - peach combo too, and the cornmeal sounds like a perfect match to them both :)

Anonymous said...

Lisa -- We're getting great peaches in Northern Virginia too -- juicy and sweet and the blueberries are a great accompanyment. This looks incredible! Have you tried it with buttermilk instead of cream?

Thanks for the recipes and for the photos!! Pat & David J.

Tommy said...

Nothing beats a fresh baked peach pie during peach season. Nothing.
I am a bit sceptical about mixing blueberries with peaches as I wouldn't want to muddle the awesome peach flavour.

Shout out to Niagara Peninsula peaches. I know many regions claim peach superiority, but Niagara's warm days and cool evenings make these pretty tasty.

Natalie S. said...

Goodness -- after reading Deb's recipe, then hearing you talk about sun-warmed peaches fresh off the tree, I'm about to go on a peach tree hunt. This looks delicious! And I love that you used the Chronicle recipe too -- this post is just brimming with all things Texas :)

jenn from muchtomydelight said...

Absolute perfect timing! I have SEVEN cartons of blueberries in my freezer that I've been trying to figure out what to do with. Cobbler it is!

Katie@Cozydelicious said...

Yum! I love the photo of your Grandma's hands. Beautiful. And your peaches sound lovely. In the name of local is better I tried some MA peaches last summer... not my favorite!

Lisa (Homesick Texan) said...

Celeste--Blueberry and corn is a classic and wonderful combination--one of my favorites!

Becky--So glad the blog helped while you were away. And welcome back home!

Laura--We get some pretty good peaches here in New York as well. Good to know about the Lancaster area!

SB in SB--Thank you!

Lynn--I agree, it's a bit of a secret, but it's because you're right--they never make it out of the state!

Anon--It would be!

Mike--Except for the peaches and a stop at Rather Sweet, I didn't eat out in Frederickburg. Sorry I can't help!

Heather--I don't know, your peach galette sounds pretty darn tasty as well!

Pat and David--So nice to see y'all! I haven't tried it but I bet it would be just as delicious.

Tommy--You're right, some of the peachy flavor does get muted by the blueberries. But I do like the combination. And I'll have to see if we have any of the NIagara peaches here in NYC. I'm curious to try them!

Natalie--Good luck with your peach tree hunt!

Jenn--This will certainly help put a dent in your blueberries!

Katie--That's a shame--maybe they just weren't ripe enough yet.

thedfwshow said...

This made me crave some peaches somethings awful!

The best thing about waiting for the peach cobbler to finish baking in the oven is filling up on left over whole peaches till its time to dig in!

*impateintly waits for a bushel of ripe, juicy E. Texas peaches.*

Tasty Eats At Home said...

I am SO digging all of the Texas peaches right now! Our Sprouts store is filled with Fairfield peaches, and the farmers markets are starting to be full of them too. I found a peach farmer in McKinney last weekend that had file boxes full of yellow peaches for $30. They said they'd be back next weekend, and I fully intend on getting some. Meanwhile, I picked up the rest of their donut peaches. I've never had a donut peach, except for the ever-hard California variety, and boy, were these a treat! Endlessly sweet and delicious - not as "peachy" as the yellow, but amazing in their own right. Anyway, enough rambling. LOVE your cobbler with the cornmeal. Sounds amazing.

Mandy said...

I'm in Austin and we are really enjoying Peach season here. Thanks for the a.m.a.z.i.n.g. recipe, can't wait to give it a shot with our Hill Country bounty!

www.homewithmandy.com

Claire said...

I LOVE it when white peaches are in season here (January cause of that darn equator, so quite a long way off!). I'd also just wanted to say that I completely loved the picture of your Grandma cutting up the peaches too - so keep taking photos like that, and never mind the fact that she thinks you're nuts. I live 10,000 miles away from my Grandma and haven't seen her for three very long years. I'm hoping to next year, but she's nearly 90, so you never know. Pictures like that make me miss her so much, and remember her so well. And it's the sort of picture that'll make you smile when you see it for years and years and years to come. One of my favourite pictures of my family is us sitting down to a very normal Sunday roast lunch in my mum's house. It was the last time we all sat down together as my father died not long after the picture was taken, and although you can mostly see the food, the outstretched hands say a million words. Family. "Nuff said.

Shaheen {The Purple Foodie} said...

Peaches are all over the pace! and I just go a new le creuset cast iron pan to make the cobbler in. I'm so excited!

Sweet Pea Chef said...

All I want to do now is move to Austin and have a peach cobbler! Yum :) I've never used cornmeal when making a cobbler but it sounds like a great idea. Thanks!

Musings of a Work At Home Missionary Mom said...

This looks downright delicioius. I wanted to let you know that I have been using your recipe for flour tortillas for two years now and LOVE it!!! I gave you a shout-out on my blog and a "Sugar Doll" award. I love your blog!!!

Moon Mommy said...

You are not biased. Texas peaches ARE the best. I live in the small town of Boerne, and peaches are being sold on every corner at the moment. Heaven!

Pearl said...

A truly good peach is a thing of beauty. MAN these pictures made me hungry!

Pearl

Lisa (Homesick Texan) said...

thedfwshow--Filling up on leftover peaches while the cobbler bakes? Heck yeah!

Tasty Eats at Home--We have NY donut peaches as well, but I've always found them sort of disappointing. Good to hear they're tasty in Texas!

Mandy--Hope you enjoy it!

Claire--As long as she lets me, I'll definitely keep taking those photos! You're so right--it's all about family!

Shaheen--How cool--I love new pans!

Sweet Pea Chef--I feel the same way!

Musings of a works at home missionary mom--So happy to hear you like the flour tortilla recipe. And thank you for the Sugar Doll award!

Moon Mommy--I agree with you completely!

Pearl--Excellent--I've done my job!

Tyler said...

Summer has been very late here in Northern California, and as a former Texan, it's been a very long wait to have some hot weather. For my children and I, it has been a constant quest for big, juicy peaches, and vine-ripe tomatoes - all which have been non-existant until just last week! I have bought peaches that were terrible and returned them - and then found some beauties last night at the farmer's market. Still, I long for those Texas peaches and the long summer days of canning up bushels of peaches, with the juice just dripping off my arms into puddles on the floor! Thanks for this recipe - can't wait to try it!

Sursi said...

I'm still trying to find a Hill Country peach as big, juicy, and sweet and the ones I get at home in Oklahoma. But it could be worse: I could live too far away to get the several boxes I go through every summer.

J said...

I love cobbler and miss all the ones at Mel's Country Cafe in Tomball. But I don't think theirs are cornmeal-based--any suggestions on replicating it up here in Connecticut?

KrnMackenzie said...

Not one person has mentioned Colorado's Western Slope peaches. Oh, they are the size of softballs and the peaches practically peel themselves when you bite into them.
Every Labor Day I can, I drive from Boulder to Gunnison and pick up a box from a street vendor. By the time my friends hear about them, I barely have enough to make a pie.
I've never knowingly had a Texas peach but now I am curious!

Shelley said...

I'm about to head back from California to Lubbock (setting of my writing!)and I'm going to show my mom this site. Maybe make that pie.

Anonymous said...

My favorite peaches come from MICHIGAN.

This is a good recipe to adapt for those with a wheat intolerance. Thank you.

Victoria said...

Oh man ... this is making my mouth water and my stomach growl. I love blueberries and peaches, ESPECIALLY the ones you get in pick-your-own orchards/farms.

My family's been going to Marburger Orchard in Fredericksburg for as long as I can remember - we get a zillion boxes cause they go to all the family members and then we make peach pie/ice cream/cobbler with them or eat them straight ... my dad's visiting me next week (in DC) and he promises to bring some peaches or pie or jelly.. I'm so excited!

Keith said...

All peaches aside, while you are in the Austin area... Stop by and get some Round Rock Donuts, however, they do deliver now in case you don't.

Keith

Mama Holli said...

I LOVE your grandmas hands! So beautiful! I miss my Texas Granny! Nothing like a Texas Grandma! They make the world such a better place!

Sinful Southern Sweets said...

Ahh, I agree, fresh, warm fruit ripened in the sun. It just doesn't get any sweeter! Love the combination of flavors here. Looking forward to trying this soon!

Lisa (Homesick Texan) said...

Tyler--I keep hearing about how cool it's been in your part of the country. Hope your summer arrives soon!

Sursi--I did not know about Oklahoma peaches!

J--Hmmm, let me see what I can find out for you.

KmMackenzie--And now I'm curious about Colorado peaches! Hope I get to try one soon!

Shelley--Enjoy!

Anon--You're very welcome!

Victoria--I'm a big fan of picking your own!

Keith--I've left Austin but will try to go there next time.

Mama Holli--They do, don't they?

Sinful Southern Sweets--Nope, doesn't get any better than that!

fotographiafoodie said...

This looks amazing!!!!!!!!!!! And something I would bake for my mom in the summer. I'm always looking for a new cobbler recipe for her, and this one looks like a winner. Thanks!

Shannon said...

Blueberries and peaches, both are perfect summer treats. As a Texas girl, I might catch some flak for saying this, but I'm pretty partial to peaches from the orchards in Fairfield, Oklahoma. This could be due to many summers spent with my Grandparents in Oklahoma City, or my college years spent at Oklahoma State (Go Pokes!). Either way, I can't wait to give this recipe a try, which I plan to serve with a generous scoop of Blue Bell homemade vanilla. Gee, I love Texas.

Jil said...

i made this, this past weekend and it was truly the BEST thing i've ever made. and my friends agreed that it was one of the best desserts they'd ever had. i used a little extra heavy cream with the dough, b/c it seemed a little dry, but otherwise stuck to your recipe verbatim. THANK YOU!

Sonya said...

Wow! This brings back so many memories. My family is from Lubbock, TX. We always vacationed in Colorado and made this very dish in the dutch oven over a campfire. We had peaches with us from our backyard tree and picked blueberries at a nearby ranch. I will never forget my sister making this, serving everyone, and not leaving any for herself. She had tears in her eyes as she looked at the empty pot. Seriously! Thank you for this wonderful site.

Bridget Davis said...

Yum!! your pics make us want to reach through our screens to try some of this goodness.

Those peaches look peachilicous!!

Thank you,
Bridget (The Internet Chef)

Anonymous said...

I wish I had such a beautiful picture of my beloved Grandmother...I don't have the opportunity anymore. Beautiful, loving memories washed over me when I looked at those hands.

Waverly said...

There is nothing better than a sweet juicy ripe peach - fortunately, they grow all over this beautiful country. People take pride in their local peaches no matter where they are from. I, like you, am from Texas. Fredricksburg AND Fairfield peaches are sold on all the interstates and back roads.....they are also available at Central Market in case you don't want to travel far. In fact, Cooper Farms has done a TV commercial w/ HEB. PS. I love the shot of your grandmother peeling peaches.

Cate said...

Since I last posted on here I have had success with making blackberry cobblers (I have given up on peaches) and have made a few recipes with the batter on the bottome and the fruit placed on the top. Macerated the blackberries in some sugar, and then made a batter of flour, sugar, raising agent, cinnamon and vanilla. Melt some butter in the pan in the oven, add the batter and plop fruit on top. Serve with vanilla ice-cream or whipped cream. Amazing. There are quite a few recipes like that on the internet. Some don't add the vanilla and cinnamon and some add one or the other. Lisa, do you think your batter recipe would work like that?

Rita M said...

WOW! I recently went to visit my family and family and made this for them. We made a double batch and LOVED IT! I love my cobbler but the cornbread topping was PERFECT! Thank you so much for posting this! :) I can't wait to make it again!

Marina said...

I've just put my own version of this cobbler in the oven, crossing my fingers for a delicious treat to emerge in 30 minutes -- substituted mangos (what I had), chunky cherry preserves (3 T) for the peaches & blueberries. Same topping. Can't wait to taste it!

Post a Comment

Comments are moderated to avoid spam. And if you don't have a blog, please leave your name as it makes it friendlier that way!