PEACH AND BLUEBERRY COBBLER

FOR THE CORNMEAL TOPPING:
1/4 cup coarse-ground cornmeal
1 cup buttermilk
1 cup unsalted butter
1/3 cup sugar
1 teaspoon grated orange zest
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
FOR THE FILLING:
8 cups fresh peaches, peeled and sliced 1/4-inch thick
2 cups fresh blueberries
3/4 cup sugar
1 tablespoon flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Stir the cornmeal and the buttermilk together, then set aside and let rest for 1 hour.

Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan.

Using a mixer, cream the butter and sugar together until light and fluffy. Add the zest and the egg and beat until well-mixed.

Sift the flour, baking soda, baking powder and salt into a separate bowl. With the mixer on low speed, add the dry ingredients alternately with the buttermilk-cornmeal mixture, about one-third of each mixture at a time.

In a large bowl, toss together all the filling ingredients. Place in the baking pan and spread the topping evenly over the fruit, all the way to the edges of the pan.

Bake for 45-50 minutes, until topping is baked through. It's a good idea to put either a baking sheet or foil under the cobbler while it is baking to catch any juices that might bubble over.

Makes 8 servings
Source: The Fog City Diner Cookbook by Cindy Pawlcyn