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Peach-Nectarine Cornmeal Cobbler

Peach-Nectarine Cornmeal Cobbler

Update your old peach cobbler recipe with this delicious variation adding fresh nectarines to the fruit mix and cornmeal to create that perfect biscuit-like topping.

Cooking Light JANUARY 1998

  • Yield: 9 servings

Ingredients

  • 3 cups sliced nectarines (about 1 1/2 pounds)
  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons chilled stick margarine or butter, cut into small pieces
  • 1/3 cup fat-free milk
  • 1 tablespoon sugar

Preparation

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; stir gently. Spoon into a 9-inch square baking pan.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk, stirring just until moist. Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar. Bake at 375° for 40 minutes or until topping is golden brown.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 21%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.5g
  • Carbohydrate: 34.9g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 115mg
  • Calcium: 66mg
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Peach-Nectarine Cornmeal Cobbler recipe

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