Peaches are at their peak right now in Texas, and perfect for this cobbler. This is the classic Southern-style cobbler that calls for spooning hot fruit onto a batter. The batter then rises up and cooks over the fruit, leaving it on the bottom in a rich syrup. However, I've reduced the sugar by half, the margarine (originally butter) by more than half, and use whole-grain flour. The peaches are so sweet, you won't miss the extra sugar.
This goes out to Weekend Herb Blogging, hosted this week by Anh of A Food Lover's Journey.
Peach Cobbler
If you don't want to make up a batch of baking mix, use 1 cup whole wheat pastry flour, 3 teaspoons baking powder and a pinch of salt.
4 cups peaches, peeled and sliced (about 6)
1 cup sugar, divided use
1 cup whole-grain baking mix
1 cup soymilk, vanilla or plain
3 tablespoons margarine, such as Earth Balance
Preheat the oven to 350.
In a medium saucepan, stir together fruit and ½ cup sugar. Heat just to the boiling point and remove from heat. Set aside.
In a medium bowl, stir together baking mix, remaining ½ cup sugar and soy milk.
Put margarine into a 3-quart casserole dish or an 8 x 11-inch pan. Put into the oven until margarine melts, about 3 minutes. Remove from the oven and pour batter into the center of the margarine. Do not stir. Spoon fruit mixture with juice evenly over the top. Again, do not stir.
Bake for 30 minutes or until the top is set in the center. The fruit will sink to the bottom.
Serves 6.
This goes out to Weekend Herb Blogging, hosted this week by Anh of A Food Lover's Journey.
Peach Cobbler
If you don't want to make up a batch of baking mix, use 1 cup whole wheat pastry flour, 3 teaspoons baking powder and a pinch of salt.
4 cups peaches, peeled and sliced (about 6)
1 cup sugar, divided use
1 cup whole-grain baking mix
1 cup soymilk, vanilla or plain
3 tablespoons margarine, such as Earth Balance
Preheat the oven to 350.
In a medium saucepan, stir together fruit and ½ cup sugar. Heat just to the boiling point and remove from heat. Set aside.
In a medium bowl, stir together baking mix, remaining ½ cup sugar and soy milk.
Put margarine into a 3-quart casserole dish or an 8 x 11-inch pan. Put into the oven until margarine melts, about 3 minutes. Remove from the oven and pour batter into the center of the margarine. Do not stir. Spoon fruit mixture with juice evenly over the top. Again, do not stir.
Bake for 30 minutes or until the top is set in the center. The fruit will sink to the bottom.
Serves 6.
This sounds so simple to make and so scrumptious to eat!
ReplyDeleteI think this sounds absolutely perfect. I love that you reduced the sugar...it means you can put ice cream on top - guilt free!
ReplyDelete