Sparkling Three-Fruit Cobbler 1 21-ounce can cherry pie filling | 1 15- to 16-ounce can peach slices in light syrup, undrained | 2 cups thinly sliced cooking apples | 1/2 teaspoon ground cinnamon | 2 tablespoons butter, cut into pieces | 1 cup all-purpose flour | 1/4 cup granulated sugar | 2 tablespoons cornmeal | 1-1/2 teaspoons baking powder | 1/2 teaspoon salt | 2 tablespoons butter | 1/2 cup buttermilk | 1 teaspoon finely shredded lemon peel | 1 tablespoon fresh lemon juice | Granulated or coarse sugar | Whipped cream or ice cream (optional) | Fresh mint (optional) | 1. Butter a 2-quart casserole; set it aside. In a medium saucepan, combine pie filling, peaches, and apples. Bring to just boiling. Stir in cinnamon. Pour into prepared casserole. Dot with 2 tablespoons butter. Cover; keep warm. | 2. In a mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. With a pastry blender or 2 knives, cut in remaining 2 tablespoons butter until pieces are the size of small peas. | 3. Stir in buttermilk, lemon peel, and lemon juice. Drop by rounded tablespoonfuls onto hot fruit mixture. Sprinkle with additional sugar. | 4. Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until golden brown. Serve with whipped cream or ice cream and garnish with mint sprigs, if you like. Makes 6 servings | |