Blueberry peach cornmeal cobbler
A few years ago, when I arrived at a friend’s house in Austin, I handed her a Fredericksburg peach I’d picked up in the Hill Country. 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 that 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. While I may be biased, I feel 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 also in abundance right now, and one of my favorite combinations is to pair this tart berry with sweet peaches in a cobbler.
In my recipe box, I have a few cobbler recipes including recipes for dewberry cobbler, peach cobbler, chocolate cobbler, and strawberry. 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. For instance, blueberry cornbread is always a favorite this time of year.
The blueberry peach cornmeal cobbler comes together quickly. First, you mix the cornmeal batter that’s like a cross between and a cornbread and a loose and shaggy sweet biscuit. You then dollop it on top of the fruit, which has been tossed with sugar and cinnamon.
As the cobbler bakes, your home will be filled with the sweet and inviting scent of blueberries, peaches, and cinnamon. When it’s done, you tuck into it with a spoon and can either serve it alone or with a dollop of whipped cream. It’s a fine dessert to conclude a light meal, though I also enjoy it cold for breakfast, too.
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Blueberry peach cornmeal cobbler
Ingredients
For the topping:
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons cold butter
- 1/2 cup half & half
- 1 teaspoon vanilla extract
For the filling:
- 2 cups sliced peaches
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F and lightly grease an 8-inch cast-iron skillet or 8-inch square pan.
- To make the topping, in a bowl stir together the flour, cornmeal, baking powder, sugar, salt, and cinnamon until well combined.
- With knives, a pastry blender, or your hands, work the cold butter into the dry ingredients until it’s crumbly. Stir in the half-and-half until all the ingredients are well blended and you have a sticky dough.
- Place the peaches and blueberries into the skillet or pan. Toss the fruit with the lemon juice, sugar, cornstarch, and cinnamon until well combined.
- Drop spoonfuls of the dough evenly on top of the fruit.
- Bake uncovered for 35-40 minutes or until brown and bubbling, and an inserted knife into the cornmeal topping comes out clean. Allow to rest for 10 minutes before serving.
Note: This post and recipe was first published in 2010 and updated in July 2022
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?
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!
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.
My favorite peaches come from MICHIGAN.
This is a good recipe to adapt for those with a wheat intolerance. Thank you.
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!