Lemon Cornbread, Peach and Blueberry Cobbler

lemon cornbread peach and blueberry cobbler with True Citrus

A down-home dessert with summertime fruits. Serve with a dollop of vanilla yogurt mixed with True Lemon for an added treat!


2 1/2 cups peach slices, thawed if frozen
2 1/2 cups fresh blueberries
3 tablespoons water
2 tablespoons cornstarch
1/8 teaspoon grated nutmeg
3/4 cup sugar
3 packets of True Lemon dissolved in 3 tablespoons water
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, chilled, cut into small pieces
1/2 cup buttermilk

  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.