It's peach cobbler season! Well, to be honest, it's always peach cobbler season to me. Here's a recipe that you can have any time, not only because it tastes good because it has less than one-third of the fat than your normal peach cobbler.
Ingredients
- 8 fresh peaches, peeled and sliced
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup whole wheat pastry flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
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Directions
Preheat oven to
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425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
Toss to coat evenly, and pour into a 2-quart baking dish.
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Bake in preheated oven for 10 minutes.
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Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
Blend in butter with your fingertips, or a pastry blender, until the mixture resembles a coarse meal.
Stir in water until just combined.
Remove peaches from the oven, and drop spoonfuls of topping over them.
Sprinkle the entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
