Corn and Peach Cobbler

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 475, total fat 21 G., saturated fats 12 G., proteins 6 G., carbohydrates 70 G., fiber 4 G., cholesterol 58 mg, sodium 313 mg, sugar 40 G.

Traditional cobbler is made with seasonal summer fruits under a layer of crunchy topping, and this recipe adds an unexpected, yet equally summery, ingredient to the peaches: corn. Canned creamed corn adds a richer, more complex flavor to the filling, which complements the cornmeal-based topping. Serve lukewarm with a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

3 tbsp butter + extra for greasing the pan
1.3 kg peaches, sliced
0.5 cup granulated sugar
2 tablespoons cornstarch
1/8 tsp salt

Topping

1.5 cups of flour
1/3 cup corn flour
1/4 cup granulated sugar
1 tbsp baking powder
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1 can (200 g) of creamed corn
0.5 cups heavy cream
1 teaspoon pure vanilla extract
Coarse sugar, for sprinkling
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, peaches, corn, cream, starch

Cooking the dish according to the recipe:

Filling:

Preheat oven to 375°F (190°C). Grease a 9 x 13-inch (22 x 32 cm) baking dish. Combine the peaches in a large bowl with granulated sugar, cornstarch, and salt; transfer to the prepared baking dish and scatter pats of butter on top. Cover with foil and bake until bubbly, 30 minutes.
Topping:

In a large bowl, combine the flour, cornmeal, granulated sugar, baking powder, and salt. Stir in the chilled butter pieces, then fold in the creamed corn, heavy cream, and vanilla extract. Spoon the topping over the peaches and sprinkle with coarse sugar.

Bake:

Return the cobbler pan to the oven and bake, uncovered, until the topping is golden brown and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.