You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 8 cups fresh peach slices
  • 1 cup turbinado or brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) very cold butter, grated
  • 4 tablespoons water
  • 3 tablespoons slivered almonds (optional)


  1. Preheat oven to 425F.
  2. To prepare filling, combine peaches, sugar, cornstarch and salt. Toss well; set aside.
  3. To prepare crust, combine flour, cornmeal, granulated sugar and salt in the bowl of a food processor and pulse until blended. Add grated butter; pulse until mixture resembles coarse meal. Add water; pulse until mixture comes together.
  4. Gather into a ball and divide in half. Wrap one half in plastic wrap and freeze for later use. Roll out remaining dough to a 12-inch circle on a floured surface. Cut into strips.
  5. Place peaches in a shallow 3-quart  baking dish. Top with dough strips, weaving them into a lattice pattern over peaches. Sprinkle slivered almonds, if using.
  6. Bake 30 to 45 minutes.
—Recipe by Jill Melton
For a complete menu featuring Peach Cornmeal Cobbler, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. 
Supper Club Collection

Videos You Might Also Like

The recipe was originally published as Peach Cornmeal Cobbler on

Didn't find what you were looking for? Try another search: