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Tomatillo Cobbler

Make Tomatillo Cobbler at home with Sugar Divided Use, Ground Cinnamon, Plus All Purpose Flour, Baking Powder, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 tsp
• 1 3/4 cup
• 1 tbsp
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Combine the tomatillos and peaches with 1/4 cup sugar in a bowl.

2. 2

   Set aside to macerate at least 30 minutes.

3. 3

   Meanwhile, make the biscuit dough.

4. 4

   Combine the flour, wheat germ, cornmeal, baking powder, salt and sugar in a food processor.

5. 5

   Add the butter and pulse briefly until it's distributed in uneven, pea-size chunks.

6. 6

   Stir together the egg and milk.

7. 7

   Pour the liquid into the processor and pulse briefly until the dough just comes together.

8. 8

   Refrigerate the dough for about 15 minutes.

9. 9

   Preheat the oven to 400 degrees.

10. 10

    Drain and discard the liquid from the macerating fruit.

11. 11

    Place the fruit in a medium-size bowl with the remaining 1 cup sugar, cinnamon, nutmeg and arrowroot.

12. 12

    Cut the vanilla bean in half lengthwise.

13. 13

    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.

14. 14

    Remove from the oven.

15. 15

    Drop the biscuit dough by medium-size spoonfuls over the hot fruit.

16. 16

    You'll have about 12 drop biscuits.

17. 17

    Return the cobbler to the oven.

18. 18

    Bake about 20 minutes, until the fruit is bubbling and the biscuits are golden.

19. 19

    Serve warm with vanilla ice cream.