Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping

Name: Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping
Yield: Serves 6
Ingredients: 2 pounds (907 grams), peaches, ripe but firm (5 to 6 medium); 1/4 cup, granulated sugar (1 3/4 ounces/50 grams); 1 teaspoon, cornstarch; 1 cup, fresh blueberries (about 5 ounces/142 grams); 1 tablespoon, lemon juice from 1 lemon; pinch, table salt; 1 cups, unbleached all-purpose flour less 2 tablespoons; 2 tablespoons, stone-ground cornmeal; 3 tablespoons, granulated sugar; 3/4 teaspoon, baking powder; 1/4 teaspoon, baking soda; 1/4 teaspoon, table salt; 1/2 teaspoon, grated lemon zest; 5 tablespoons, unsalted butter cold, cut into 1/4-inch cubes; 1/3 cup, plain whole-milk yogurt; 1 teaspoon, granulated sugar

Desserts or Baked Goods
Fruit
Fruit Desserts

Appears in Cook's Illustrated July/August 2004

Bad peaches, soggy biscuits, and syrupy filling were just three of the problems we had to solve in resurrecting this simple summer dessert.

SERVES 6

TIME 55 minutes, plus 30 minutes macerating and 20 minutes cooling

Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping

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