Peach Cobbler with Cornmeal Crust

 

 

This was just one of those recipes that sounded intriguing enough that I tore it out of the weekly Relish magazine and put it aside in “that” kitchen drawer.  You know the one that seems to collect EVERY little scrap of paper, receipt, magazine renewal… Admit it.  You have one as well.

 

It’s the drawer with the bazillion rubber bands put there by your hubs because he cannot stand to throw a single one away; they’re are hanging out making friends with the extra gazillion twist-ties from the box of garbage bags --- and you never use or throw away those either.  While you’re digging around looking for that recipe, receipt, address, newspaper article, business card --- whatever --- go ahead and toss all of those keys that you have absolutely no idea what they fit.

 

Anyway.

 

As I said, it was intriguing but apparently not enough.   It got tucked away and forgotten months ago, but as luck or desperation (not sure which one really) would have it, I got around to cleaning out “that” drawer.  Hubby suggested that might be a good idea since the contents of “that” drawer seemed to be impeding the opening of “that” drawer. 

 

Occasionally, he has a good idea.  Please don’t share that little secret with him.

So that was the inspiration behind this preparation.  Sum total of my story.  Sorry if you came expecting the next great American novel.  But, hey, you get a new cobbler idea at least.

 

Peach Cobbler with Cornmeal Crust

 

4-5 servings

 

4 cups fresh or unsweetened frozen peach slices
1/2 cup brown or turbinado sugar
1 1/2 Tablespoons cornstarch
1 teaspoon ground nutmeg
1/2 teaspoon salt, divided
3/4 cup all-purpose flour
1/2 cup cornmeal (not cornmeal mix)
1 1/2 Tablespoons sugar
6 Tablespoons unsalted, frozen butter, grated
2 Tablespoons ice water
2 Tablespoons slivered almonds, toasted lightly
2 Tablespoons unsalted butter, cubed
Wondra or all-purpose flour for rolling the dough
Vanilla ice cream or whipped cream, optional

 

Preheat the oven to 425 degrees.

 

Filling:  If using frozen peaches, allow them to mostly defrost.  Combine peaches, sugar, 1/4 teaspoon salt and nutmeg.  Stir well to coat the peaches; place in a shallow 3-quart baking dish; sprinkle with 1 1/2 Tablespoons of the almonds and the cubed butter; set aside.

 

Crust:  Grate the butter and place in the freezer until ready to use.  In the bowl of a food processor, combine cornmeal, flour, 1/4 teaspoons salt and sugar.  Pulse until combined.   Add in the 6 Tablespoons of grated, frozen butter.  Pulse until the mixture resembles coarse meal.  Slowly add in the 2 Tablespoons of ice water while the processor is running until the mixture forms a ball.

 

Roll the dough into a rectangle on a well-floured counter (I prefer to use Wondra.).  Cut into strips and top the peach mixture creating a lattice crust.  Sprinkle with the remaining almonds and additional sugar, if desired.

 

Bake 30-40 minutes until crust is golden; serve warm with a scoop of ice cream or garnished with whipped cream.

 

Note:  Hubby wasn’t a big fan of this.  He liked the flavor of the cobbler but not the texture of the crust.  I thought it was good and the texture a nice change.  I think adding additional nutmeg or cinnamon to the crust might boost the flavor a tad.  As is, or with some added cracked black pepper, the crust might make a good topping for a beef pot pie

 

What do you think?

 

Adapted from Relish.com