I made the cobbler in a 9 X 16 inch pan, then cooled and covered. When we arrived at the center, I reheated the cobbler, covered in foil, in a 300F. oven for 40 minutes. The ice cream was scooped onto bowls of hot cobbler and served.
(Serves 24)Grease a 9 X 16 inch baking pan with olive oil spray.
Peel, pit and dice peaches in lemon juice.
Mix sugar and cornstarch. Add to peaches.
Pour into bottom of baking pan.
10 large peaches, peeled and diced
Juice from 2 lemons
3/4 cup sugar
2 tablespoon cornstarch
Mix flours and cornmeal with baking powder and salt.
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup whole grain cornmeal
1 tablespoon 1 1/2 teaspoon baking powder
3/4 teaspoon salt
Add milk to dry flour mix and stir with a wooden spoon.
2 cups skim milk
Drop by 2 tablespoon size dippers onto top of peaches.
Bake at 400F. for 40-45 minutes, until top is lightly browned.
Cool on rack.