A sweet and healthy treat, plus the fiber is good for your digestion.
MAKES ONE 9-INCH COBBLER; SERVES 8
THIS simple dessert is bursting with beautiful summery flavors. When fresh peaches are in season, by all means use them. Off-season, or if you are short on time, use frozen or canned peaches. The blackberries (or you can use blueberries) can be fresh or frozen. An equal amount of all-purpose flour can be substituted for the whole wheat flour. One pound of sliced frozen peaches, or one 29-ounce can of yellow sliced cling peaches in light syrup may be substituted for the fresh peaches. Drain the canned peaches.
¾ cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¼ cup sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into pieces
¾ cup whole milk
1½ teaspoons pure vanilla extract
1½ pounds peaches (about 5), pitted, peeled, and sliced
8 ounces fresh blackberries or blueberries (about 2 cups), or 2 cups frozen berries
½ cup sugar
2 tablespoons all-purpose flour, or 1½ tablespoons cornstarch
½ teaspoon ground cinnamon
• Preheat the oven to 425°F. Have ready a 9-inch baking dish.
• Prepare the dough: Combine the flours, baking powder, sugar, and salt in a large bowl and stir to mix. Add the butter, then, using your fingers, rub the mixture until it resembles coarse meal. Stir in the milk and vanilla just until the dough comes together; set aside.
• Prepare the filling: Combine all of the ingredients in a large bowl and mix well. (Note: You do not need to thaw the frozen fruit before baking; however, if using frozen fruit, your baking time will increase by 10 to 15 minutes.) Transfer the filling to the baking dish, then drop heaping spoonfuls of the cobbler dough over the fruit, leaving some empty spaces for the fruit to show through.
• Bake for 12 minutes, then lower the heat to 400°F and continue to bake for 30 to 35 minutes, or until the peaches are tender when pierced with the tip of a knife and the juices are bubbling. Remove the cobbler from the oven and allow to cool slightly before serving.
One eighth of the cobbler: Calories: 300 cals; Protein: 5 g; Carbohydrates: 51 g; Fat: 10 g; Fiber: 6 g; Sodium: 103 mg; Copper: 0.2 mg; Manganese: 1 mg; Selenium: 15 mcg; 3 CARBS