Peach-Cherry Cobbler

Peach-Cherry Cobbler

Serves9
Meal type Dessert

Ingredients

    Filling

    • 4 Medium white peaches, peeled, pitted and cubed
    • 2 cups Bing cherries, pitted
    • juice of 1 lemon
    • 1/2 teaspoon lemon zest
    • 1/4 cup organic palm sugar
    • 2 tablespoons whole wheat flour
    • 1/2 teaspoon cinnamon, ground

    Topping

    • 1 1/4 cup whole wheat flour
    • 1/3 cup organic palm sugar (or ZSweet)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 tablespoons unsalted organic butter, chilled and cut into small pieces
    • 1/2 cup low fat buttermilk
    • 1/2 cup water
    • 1 tablespoon sugar in the raw (also called turbinado sugar)

    About This Recipe

    One of the best things about summertime is ripe, fresh, sweet fruits. You could try to make this dessert in the winter and it would be pretty good. But in the summer, when the peaches are just bursting with sweet juice and the cherries are blossoming your taste buds are going to freak out!

    Makes 9 servings; serving size 1 cobbler square (about a half cup)

    Nutrition Facts per serving: 146 Cals, 4g Protein, 25g Carbs, 5g Fat

    with small scoop of organic vanilla ice cream:

    Nutrition Facts per serving: 286 Cals, 5g Protein, 36g Carbs, 11g Fat

    NOTE: A dessert like this is always meant to be part of a PC Combo. If you don't know what that is you better check out my nutrition plans or my book!

    Directions

    Step 1
    Preheat oven to 400°.  Coat an 8”x8” square baking dish with butter flavored cooking spray.
    Filling
    Step 2
    In a bowl combine peaches, cherries, lemon juice, lemon zest, sugar, and cinnamon.  Toss and coat fruit evenly.  Pour into a prepared baking dish.  Bake at 400° for 15 minutes.
    Topping
    Step 3
    While the fruit is baking make the topping.  Combine dry ingredients into a medium size mixing bowl.
    Step 4
    Add chilled butter by cutting it into small pieces with a pastry blender or by cross cutting with two knives. 
    Step 5
    Next, add reduced fat buttermilk and water stirring until the batter is slightly moist.
    Step 6
    Remove fruit from the oven and using a medium sized serving spoon place 8 dollops of topping evenly over fruit. 
    Step 7
    Leave a one-inch border around the baking dish. Sprinkle dough with sugar in the raw (also called torbinado sugar).
    Step 8
    Bake for an additional 25 minutes or until top is golden brown and fruit filling is bubbling.