Cherry Apricot Cornmeal Cobbler the Editors of Publications International, Ltd.
Makes 8 servings
|2||cups sliced pitted halved fresh apricots|
|1/3||cup granulated sugar|
|2||cups pitted fresh cherries|
|1||cup plus 1 tablespoon all-purpose flour, divided|
|1/2||cup yellow cornmeal|
|1/2||teaspoon ground cinnamon|
|1-1/2||tablespoons plus 1 teaspoon brown sugar, divided|
|2||teaspoons baking powder|
|3/4||cup low-fat milk|
- Preheat oven to 375°F. Combine apricots and granulated sugar in small bowl. Combine cherries and 1 tablespoon flour in second bowl; set aside. Combine remaining 1 cup flour, cornmeal, cinnamon, salt, 1-1/2 tablespoons brown sugar and baking powder in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; blend just until ingredients are evenly moistened.
- Place fruit in 1-1/2-quart baking dish; top with batter. Sprinkle with remaining 1 teaspoon brown sugar. Bake 25 to 30 minutes or until golden brown. Let cool slightly before serving.
|Calories from Fat||29 %|
|Total Fat||8 g|
|Saturated Fat||2 g|
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