Blackberry-Peach Cobbler

Just for the record, I’m never *not* using cornmeal for cobbler again. I rarely make or eat cobbler because it usually seems bland or gummy to me. I made this recipe out of curiosity (and a surfeit of fruit) and really enjoyed the texture the cornmeal adds. This is what I’d always wanted from a fruit dessert, and never seemed to get until now. Yum!

3 cups equal 1lb (about 4 medium peaches). So 9 cups equal 3 lbs. Lot of peaches.

Made this with raspberries (what I had on hand). Filling was a little tart (which we like) and loved the topping. I think I needed to spread the filling out more to cover more of the surface, and could have kept in the oven for a shorter period of time. Served with vanilla ice cream. Easy to do and a perfect summer dessert. Recommend!

Super easy but so tasty! I would recommend using more fruit than recommended if you are a fan of more filling less topping (I am). The fruit cooks down so much that the cobbler overpower it a bit. The flavors are amazing and it’s a great basic recipe that can be customized to your preferences.

Ran out of cornmeal, so I looked around the forgotten pantry corners to see what else might work. Found a bag of stale, shelled pistachios, and so I zipped them up in our coffee bean grinder and used instead. Amazing results, would do again, and I feel good about not wasting food.

Made in 9" square pan as no 10" cast iron skillet. Great for breakfast!

My husband has a grain mill and ground dried corn for this recipe--so good! I have made it with peaches and blackberries, peaches and mulberries, and peaches with plums and figs. Can't go wrong. I have, at peak season, used the sugar scantily. Nothing goes wrong. A great, easy, versatile recipe loved by all eaters so far...

Might try peeling the peaches first. Dunk whole peaches in boiling hot water for a few seconds. Use a knife to peel back the skin.

Made as written, only used fresh mulberries off our tree. Also, my husband ground some heirloom corn for the corn meal. Really showcases the summer fruit with a light, but very tasty topping. An excellent not-too-sweet dessert everyone loves. Makes a lot--but don't worry. Everyone wants it for breakfast the next morning.

Absolutely delicious , the cornmeal adds an unexpected crunch. I used a 10 inch round glass dish and it baked up perfectly.

Yum!! Didn’t have cornmeal; substituted grits! Gave the crust a nice texture. Whipped up some cream, with a dash or two of ginger sugar added to top each serving—perfection. Only had two peaches, and about six cups of blackberries, ratio of filling to crust was just right for my husband and me. Will definitely make again!

I made a similar recipe like this recently, if you are cooking it in cast iron you can do it on a grill or even a campfire. It takes some experimentation with the temperature but my guests devoured every bite.

Made this with peaches, plums and blueberries. I didn't have any cornmeal so I used ground almonds instead. Delicious!

I'm very satisfied with my result. I used peaches, blueberries, and polenta. The only place I went wrong was not putting a sheet pan under the cast iron pan because it boiled over and made a mess on the bottom of my oven. It's always something! I'm looking forward to having cold leftover cobbler with yogurt.

I used frozen peaches, about 1/2 way thawed and frozen blueberries. Doubled the tapioca and increased the baking time to 40 min. Perfect and delicious! Love the cornmeal in the topping.