Hell’s Backbone Grill & Farm
  • 7cups fresh peachespeeled and sliced
  • 1/2cup natural cane sugar
  • 1/4 cup all-purpose flour
  • 2tablespoons fresh lemon juice
  • 1cup all-purpose flour
  • 2/3cup yellow cornmeal, finely ground
  • 1/2 cup natural cane sugar
  • 1 teaspoon salt
  • 1/2 cup buttervery cold, cut into small pieces
  • 1/2cup pine nuts, toasted
  1. Preheat oven to 375˚. Coat an 11×17-inch baking dish with cooking spray.
  2. Filling: In a medium bowl, combine peaches, sugar, flour, and lemon juice. Use your hands to really mix it well so no little flour lumps lurk anywhere. Spread fruit mixture evenly in baking dish and set aside.
  3. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers or the paddle attachment of a mixer, work butter pieces into the dry ingredients so the mixture looks like coarse crumbs. Mix in pine nuts.
  4. Cover fruit evenly with topping. Set it on a baking sheet to catch any juices that spill over. Bake until fruit is bubbling and tender to a fork and topping is golden in color, about 45 minutes.
Recipe Notes
Nutrition Facts
Hell's Backbone Grill & Farm
Amount Per Serving
Calories 412 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 30mg 10%
Sodium 296mg 12%
Total Carbohydrates 62g 21%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 412 cal, 16g fat (5g mono, 4g poly, 8g sat), 30mg chol, 5g protein, 62g carb, 4g fiber, 296mg sodium