Wheaty Peach Cobbler

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Ingredient List: 

Filling:
10 to 12 peaches, peeled, pitted, and cut into 1-inch chunks*
2 tablespoons cornstarch
5 tablespoons light brown sugar
1 teaspoon lemon juice, freshly squeezed
Pinch of salt

*If fresh peaches are unavailable, frozen can be substituted

Topping:
1 cup whole wheat flour
1 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
3/4 cup low-fat milk
1 tablespoon low-fat milk
1 tablespoon sugar

Directions:
Preheat oven to 400 degrees F.  In a bowl, combine the peaches, cornstarch, brown sugar, lemon juice and salt, tossing gently.  Transfer the mixture (filling) to a 9 x 9-inch or 8 x 11 1/2-inch pan; set aside.

Mis the flours, salt, brown sugar, baking powder and cinnamon.  Add the butter and mix until coarse and crumbly.  Add 3/4 cup of milk and mix just until combined.  Turn out dough onto lightly floured surface; knead a few times to smooth out.  Form into a ball and roll out into the shape and size of the baking dish, about 1/4-inch thick.  Place dough on top of the prepared fruit.

Brush the top of the dough with the remaining tablespoon of milk and sprinkle with the granulated sugar.  Place the cobbler on a sheet-pan to catch any juices that may boil over.  Bake until the top is golden brown and juices are bubbling for 25 to 30 minutes.  Let cool slightly before serving.

Yields: 8 to 10 servings
Serving Size: 1 serving
Nutrition: One serving provides approximately: 293 calories, 6 g protein, 51 g carbohydrates, 5 g fiber, 9 g fat (5 g saturated fat), 22 mg cholesterol, 40 μg folate, 2 mg iron, 70 mg sodium

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