Recipe Archives->Pies->Tomatillo Cobbler

Peach-Tomatillo Cobbler
Makes 8 to 10 servings.

4 1/2 cups (a generous pound) tomatillos, sliced 1/3 inch thick
1 pound sliced peaches (frozen are fine)
1 1/4 cups sugar, divided use
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 1/2 tablespoons arrowroot
1/4 vanilla bean

1 3/4 cups plus 1 tablespoon all-purpose flour
1 tablespoon toasted wheat germ
2 tablespoons medium-grade cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup (1 stick) butter, chilled and cut into chunks
1 egg, lightly beaten
1/2 cup milk

Vanilla ice cream

Combine the tomatillos and peaches with 1/4 cup sugar in a bowl.
Set aside to macerate at least 30 minutes. Meanwhile, make the
biscuit dough.  Combine the flour, wheat germ, cornmeal, baking
powder, salt and sugar in a food processor. Add the butter and pulse
briefly until it's distributed in uneven, pea-size chunks. Stir
together the egg and milk. Pour the liquid into the processor and
pulse briefly until the dough just comes together. Refrigerate the
dough for about 15 minutes. Preheat the oven to 400 degrees.

Drain and discard the liquid from the macerating fruit. Place the
fruit in a medium-size bowl with the remaining 1 cup sugar, cinnamon,
nutmeg and arrowroot. Cut the vanilla bean in half lengthwise. Scrap
the seeds into the fruit mixture. (Use the leftover pod to flavor
coffee or sugar.) Spoon the fruit into a large iron skillet and
bake for 10 minutes. Remove from the oven. Drop the biscuit dough
by medium-size spoonfuls over the hot fruit. You'll have about 12
drop biscuits. Return the cobbler to the oven.  Bake about 20
minutes, until the fruit is bubbling and the biscuits are golden.
Serve warm with vanilla ice cream.

Printable version: tomatillo-cobbler.txt.