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!Print Pin Rate
- 4 medium white peaches, peeled, pitted and cubed
- 2 cup Bing cherries, pitted
- juice of 1 lemon
- 1/2 teaspoon lemon zest
- 1/4 cup organic palm sugar
- 2 tablespoon whole wheat flour
- 1/2 teaspoon cinnamon, ground
- 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 tablespoon 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)
- Preheat oven to 400°. Coat an 8”x8” square baking dish with butter flavored cooking spray.
- 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.
- While the fruit is baking make the topping. Combine dry ingredients into a medium size mixing bowl.
- Add chilled butter by cutting it into small pieces with a pastry blender or by cross cutting with two knives.
- Next, add reduced fat buttermilk and water stirring until the batter is slightly moist.
- Remove fruit from the oven and using a medium sized serving spoon place 8 dollops of topping evenly over fruit.
- Leave a one-inch border around the baking dish. Sprinkle dough with sugar in the raw (also called torbinado sugar).
- Bake for an additional 25 minutes or until top is golden brown and fruit filling is bubbling.
Nutrition Facts per serving with small scoop of organic vanilla ice cream: 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 books!
Calories: 146kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g