Peach-Cherry Cobbler | ChopChop
This is a dessert for the juicy, fruit-filled season of summer. It's loaded with bubbling, beautiful fruit and covered with a biscuit-like topping that's a little crunchy because of the cornmeal. If you've got other fruit-blueberries instead of cherries, or nectarines instead of peaches- go ahead and use them instead. If you like, reduce the amount of maple syrup or honey in the filling-or skip it altogehter-to let the natural seweetness of the berries shine through.
Sharp knife (adult needed)
8 x 8-inch baking pan or pie plate
- Turn the oven on and set it to 350 degrees
To make the topping:
- Put the flour, cornmeal, baking powder, baking soda, and salt in a bowl and mix well with the spatula.
- Add the yogurt, oil, and maple syrup and stir well. This will form a wet, batter-like dough. Set it aside
To make the filling:
- Put the peaches and cherries in the baking pan and rizzle with lemon juive and maple syrup or honey. Mix well. Sprinkle with the flour and mix well again.
- Use a large spoon to top the filling with blobs of the toopping, about 8 altogether. Don't worry: the topping won't cover the filling completley. There should be fruite showing.
- Put the pan in the oven and bake until the fruite is bubbling and the dough is lightly browned, 25-30 minutes. Serve hot, warm, at room temperature, or cold.