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Ingredients

  • 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)

Instructions

  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
 
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The recipe was originally published as Peach Cornmeal Cobbler on Relish.com

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