Peach-Corn Cobbler
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 8 servings
Ingredients
For the Filling:
3 tablespoons unsalted butter, plus more for the pan
3 pounds peaches, sliced
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
For the Topping:
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 8-ounce can creamed corn
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Directions
- Make the filling: Preheat the oven to 375˚ F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes.
- Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar.
- Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.
