Peach and Nectarine Cornmeal Cobbler
3 cups sliced nectarines (about 1 1/2 pounds)
3 cups sliced peeled peaches (about 1 1/2 pounds)
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/3 cup fat-free milk
1 tablespoon sugar
Preheat oven to 375F.
Combine first 5 ingredients in a large bowl; stir gently.
Spoon into a 9-inch square baking pan.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk, stirring just until moist.
Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar.
Bake at 375F for 40 minutes or until topping is golden brown.
Makes 9 servings.
Nutritional Information
Amount per serving
Calories: 181
Calories from fat: 21%
Fat: 4.3g
Saturated fat: 0.8g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.4g
Protein: 2.5g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 115mg
Calcium: 66mg
copied from Dessert Du Jour
www.recipedujour.com