{Baking} CORNMEAL DROP BISCUIT PEACH COBBLER ... for times when the mason doesn't show up! Recipe
- For the peach filling
- 1 kg ripe peaches, stoned , chopped {or sliced}
- 3-4 plums, stoned, chopped
- 1/2 cup brown sugar {or more, depending on your peaches and your sweet tooth}
- Juice of 1 lime
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For the biscuit dough
- 3/4 cup sifted all-purpose flour
- 1/4 cup fine cornmeal
- 1/4 cup brown sugar
- 1/4 cup pistachio nuts, shelled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon iodized salt or fine sea salt
- 3 tablespoons cold unsalted butter, cut into pieces, plus more for the baking dish
- 1/2 cup cold buttermilk {I used low fat}
Method:
Preheat oven to 220C. Butter a 9″ pie dish
Place all filling ingredients in a large bowl, and toss to mix well. Allow to stand for ten minutes while you make the drop-biscuit dough
Drop-biscuit dough
Place the flour, cornmeal, brown sugar, baking powder, pistachio nuts and salt in the bowl of a food processor and pulse for a few seconds till the nuts are chopped fine, and the mixture blended. Add the butter and give 2-3 short pulses till the butter cuts through, and the mixture becomes like coarse meal with pea size bits of butter. Add the buttermilk and stir with a rubber spatula just until a tacky, wet dough comes together, which should take no more than a few seconds.
Gently plop spoonfuls of the biscuit dough on top of the peach filling or, if the dough is too sticky to plop, simply spread it unevenly. The dough should be patchy and should not cover the entire surface of the filling.
Bake until the cobbler’s syrup is bubbly and the biscuit top is alluringly browned, 20 to 25 minutes.
Scoop the warm cobbler into small dessert bowls, ramekins, even cocktail glasses. Serve warm.
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