Lemon Cornbread, Peach, and Blueberry Cobbler

Ingredients

• 2 1/2 cups peach slices, thawed if frozen

  
  

• 2 1/2 cups fresh blueberries

  
  

• 3 tbsp

  water

• 2 tbsp

  cornstarch

• 1/8 tsp

  grated nutmeg

  
  

• 3/4 c

  sugar

• 3

  packets of True Lemon dissolved in 3 tablespoons water

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• 1/2 c

  all purpose flour

• 1/2 c

  yellow cornmeal

  
  

• 1 tsp

  baking powder

• 1/2 tsp

  baking soda

• 1/4 tsp

  salt

• 1/4 c

  unsalted butter, chilled, cut into small pieces

• 1/2 c

  buttermilk

Directions

1. Preheat oven to 400 F.
2. Combine first 5 ingredients and 2/3 cup sugar in a large saucepan over medium high heat.
3. Bring to a boil, stirring gently. Boil for about 1 minute, then stir in True Lemon water.
4. Pour filling into a 9 inch square baking pan. Cover to keep hot.
5. Combine 3 tablespoons sugar, flour, and next 4 ingredients in a food processor or bowl.
6. Cut in butter until mixture resembles coarse crumbs, then stir in buttermilk until just blended.
7. Transfer to a work surface and knead gently until mixture just holds together, and drop by heaping tablespoonfuls onto berry filling.
8. Bake 25-30 minutes, or until topping is golden and filling is bubbly.