Peach-Corn Cobbler
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 475
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 40
- Protein
- 6
- Cholesterol
- 58
- Sodium
- 313
- Total: 1 hr 35 min
- Active: 20 min
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.