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Berry Cornmeal Cobbler
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Berry Cornmeal Cobbler

A cobbler can be many things to many people, but is best made with juicy spring and summer fruit; rhubarb, berries and stone fruits work exceptionally well, releasing enough juice for the crunchy topping to sop up. Toss your fruitwith sugar and a bit of cornstarch to thicken, then drop the simple batter in large spoonfuls over top to bake—only one bowl required.
Servings 8
Author Julie Van Rosendaal

Ingredients

  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 6 cups fresh or frozen berries and/or chopped rhubarb

Batter

  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk or thin plain yogurt
  • 1/4 cup melted butter or canola oil

Instructions

  • Preheat the oven to 375˚F. In a large bowl, combine the sugar and cornstarch to get rid of any lumps; add the berries and toss to coat. Pour into a 9-inch baking dish or deep pie plate.
  • In the same bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. Add the buttermilk and butter or oil and stir just to blend the batter. Drop in spoonfuls over the fruit. Bake for 45 minutes, or until the topping is golden and the berries are bubbling, with thickened juices around the edge. Serve warm.