 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
|
The corn bread topping gives this old-fashioned fruit cobbler a brand-new taste. You can use most any combination of fruits to make it. A scoop of ice cream or a little whipped topping makes it extra special. Ingredients:
4 medium ripe apricots, peeled and sliced |
2 large ripe nectarines, peeled and sliced |
2 large ripe peaches, peeled and sliced |
2/3 cup sugar, divided |
2 tablespoons cornstarch |
1 tablespoon cold butter, cut into small pieces |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 teaspoons baking powder |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/2 cup milk |
1/4 cup canola oil |
Directions:
1. In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter.
2. In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture.
3. Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm. Yield: 9 servings.
|
|