Cornmeal Crusted Fruit Cobbler

[Guest guest]

You can really mix and match the fruit.  The cornmeal is so crunchy, you'll

enjoy this cobbler.

Liz

 

Cornmeal Crusted Fruit Cobbler

 

Filling:

2-1/2 pounds nectarines (about 10 small), unpeeled, pitted, and

sliced

3 red plums, unpeeled, pitted, and sliced

1/2 cup sugar

1

tablespoon cornstarch

2 tablespoons honey OR MAPLE SYRUP

1 cup

blackberries

 

Topping:

1/2 cup yellow cornmeal

1/2 cup flour

1/4 cup

sugar

1-1/2 teaspoons baking powder

1/4 teaspoon cinnamon

1/4 teaspoon

salt

1 egg, at room temperature

1/2 cup buttermilk, at room

temperature (I'm sure soy milk will work)

2 tablespoons melted butter OR MARGARINE

1 teaspoon vanilla

 

Preheat oven

to 400 degrees. Lightly grease a 2-quart baking dish.

Toss nectarines, plums,

sugar, and cornstarch. Stir in honey. Fold in

blackberries. Turn mixture into

prepared dish.

Topping: Combine cornmeal, flour, sugar, baking powder,

cinnamon, and salt.

In a separate bowl, whisk together egg, buttermilk,

butter, and vanilla. Add

to flour mixture, mixing just until

moistened.

Drop spoonfuls of batter over filling, leaving some filling

uncovered. Bake

25 to 30 minutes, until filling is bubbly and top is lightly

browned. Cool

30 minutes before serving