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Title: Raspberry-Peach Cobbler
Categories: Dessert Fruit
Yield: 4 Servings
| 2 1/2 | lb | Fresh peaches |
| 1/2 | c | Sugar |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Ground cinnamon |
| 1 1/2 | c | Raspberries |
| 1 | tb | Fresh lemon juice |
TOPPING: 1 1/3 cups all-purpose flour 2 Tbl sugar, divided 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1 1/2 Tbl canola oil 1 Tbl chilled butter, cut into small pieces 1/3 cup reduced-fat sour cream 3 Tbl 1% milk (up to 4 Tbl) 1 egg, lightly beaten (for glazing)
FILLING: Preheat the oven to 375F. Lightly oil a shallow 2 1/2- to 3 1/2 quart baking dish (or coat it with cooking spray).
Dip the peaches in a large pot of boiling water for 30 to 40 seconds, then remove with a slotted spoon. Let cool briefly, then slip off the skins. Halve and peel the peaches and cut them into thick slices.
Combine the sugar, flour and cinnamon in a large bowl. Add the peaches, raspberries and lemon juice. Toss to coat. Transfer to the prepared baking dish.
TOPPING: Combine the flour, 1 tablespoon of sugar, the baking powder, salt and baking soda in a medium bowl. Use your fingers to work in the oil and butter until coarse crumbs form.
Whisk the sour cream and milk together in a large bowl. Add the flour mixture and stir with a fork just until a dough forms. Turn out the dough onto a lightly floured surface and knead several times, until smooth. Place the dough on a sheet of waxed paper, dust it with flour and pat it into a disk. Cover with a second sheet of waxed paper, then roll out 1/2 inch smaller then the baking dish. Peel off the top sheet of waxed paper and invert the dough onto the filling. Peel off the remaining waxed paper. Cut several slashes in the dough for steam vents. Brush the top lightly with the egg and sprinkle with the remaining 1 tablespoon of sugar.
Bake the cobbler for 35 to 45 minutes, until the top os browned, the filling is bubbling and a toothpick inserted into the center of the topping comes out clean. Cool for at least 10 minutes and serve warm.
Makes 8 servings.
Per serving: 255 Calories; 4 g Protein; 5 g Fat (2 g Saturated); 49 g Carbohydrates; 125 mg Sodium; 7 mg Cholesterol; 3 g Fiber.
[Cobblers & Crumbles; Nancy Baggett] [Eating Well; July/August 1998]
Posted by Fred Peters.
FILLING:
From: Fred Peters Date: 08-15-98 (20:03) The Neverending Bbs (286) Fido-Natio
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