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Blueberry peach cornmeal cobbler

Adapted by Lisa Fain from the Houston Chronicle
  • minutes
  • Serves 8

INGREDIENTS

For the topping:

3/4 cup

all-purpose flour

1/4 cup

yellow cornmeal

1 tsp

baking powder

1 tbsp

sugar

1/4 tsp

salt

1/4 tsp

ground cinnamon

4 tbsp

cold butter

1/2 cup

heavy cream or half & half

For the filling:

1 1/2 lb

peaches

1 cup

blueberries

1 tbsp

lemon juice

1/4 cup

sugar

1 tbsp

cornstarch

1/2 tsp

ground cinnamon