Peach-Cranberry Cobbler with Corn Bread Biscuits
(courtesy of Terry Bell, serves 8 generously)
2 cups thinly sliced fresh peaches
1 cup fresh or frozen cranberries
1 cup fresh raspberries
2/3 cup orange juice
½ cup packed brown sugar
¾ cup all-purpose flour, divided
¼ teaspoon ground allspice
6 tablespoons yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter
2 eggs
6 tablespoons milk
Generously grease a 12-inch Dutch oven and start charcoal.
Combine peaches, cranberries, raspberries, and orange juice in a large bowl. Combine brown sugar, 4 tablespoons flour, and allspice in separate bowl; stir into peach mixture. Pour into prepared Dutch oven.
Combine remaining flour, cornmeal, granulated sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Whisk egg and milk in a small bowl. Stir egg mixture into flour mixture with fork just until moistened. Spoon evenly over peach mixture.
Bake using about 12 coals on bottom and 12 to 14 coals on top for about 40 minutes or until toothpick inserted into center of topping comes out clean.
