ANY FROZEN FRUT + CORNMEAL COBBLER

For the fruit filling:

❚ 2 lb (907 g) frozen fruit (for this photo, I did my favourite — a mix of peaches, cherries and raspberries — but use whatever you like)

❚ 2 tbsp fresh lemon juice

❚ 2 tbsp cornstarch

❚ 2 tbsp granulated sugar

For the cobbler topping:

❚ ¾ cup (98 g) yellow cornmeal

❚ 3/4 cup (94 g) all-purpose flour

❚ 1/2 cup (100 g) granulated sugar

❚ 2 tsp baking powder

❚ 1/2 tsp kosher salt

❚ 1 cup (240 mL) half-and-half

❚ 3 tbsp unsalted butter, melted

To serve:

❚ Vanilla ice cream

1. First, preheat your oven to 375ºF (190ºC).

2. Next, prepare the fruit filling:

Place the frozen fruit, lemon juice, cornstarch and sugar in a 9-by-13inch (23-by-33-cm) baking dish and mix well with your hands to combine.

3. Then make the cobbler topping: Place cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk well to combine. Stir in the half-and-half and melted butter.

4. Evenly pour the batter over the fruit.

5. And bake: Bake the cobbler until the topping is dark golden brown and the fruit is bubbling, about 45 minutes.

6. Let the cobbler sit for at least 15 minutes before serving to allow the juices to settle. Serve warm or at room temperature with vanilla ice cream.

Serves: 8

MELINA HAMMER