Peach Cobbler with Cornmeal Crust

Peach Cobbler with Cornmeal Crust

Ingredients

Filling :

• 2 pounds ripe, juicy peaches
• 1 tablespoon all-purpose flour
• 1 tablespoon light brown sugar
• 1 tablespoon fresh lemon juice

Cornmeal Topping :

• Softened butter, for the dish
• 1 cup all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 2⁄ 3 cup light brown  sugar
• 2 teaspoons baking powder
• 1⁄ 2 teaspoon baking soda
• 1⁄ 2 teaspoon fine sea salt
• 1 cup low-fat buttermilk
• 4 tablespoons (1⁄ 2 stick) unsalted butter, melted and cooled until tepid
• 1 large egg, beaten
• Heavy cream , for serving

Cooking Instructions: 

1. Position a rack in the upper third of the oven and preheat to 375°F.
2. Lightly butter a 9 by 13-inch baking dish.
3. For the filling, bring a large saucepan of water to a boil over high heat. 
4. A few at a time, add the peaches and cook until the skin loosens, which can be anywhere from 30 to 60 seconds, depending on the ripeness of the peaches.  
5. Using a slotted spoon, transfer the peaches to a bowl of ice water. Let stand until cool.
6. Peel and pit the peaches, then cut them into 1⁄ 4-inch-thick wedges.
7. Transfer to a bowl, add the flour, sugar, and lemon juice, and toss well. Spread in the dish.
8. For the topping, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. 
9. Make a well in the center and pour in the buttermilk, melted butter, and egg. 
10. Whisk just until combined and pour over the peaches.
11. Bake until the topping springs back when pressed in the center and the peach juices are bubbling, 45 to 50 minutes. 
12. Let cool briefly. Spoon into dishes and serve, with a pitcher of cream passed on the side for pouring over the cobbler.