What special dinner would be complete without dessert? To round out the end-of-summer feast that John and I made for ourselves, I prepared Ellie Krieger’s Peach Cobbler recipe from her Comfort Food Fix cookbook. While I may not have been counting Points for this dinner, I wanted a dessert that would not leave me feeling too guilty afterwards.
I used frozen peaches instead of fresh, as I had not been impressed by the fresh peaches at the store. I prepared the cobbler in stages while also tending to the Sautéed Swiss Chard and Easy Rolls. The timing worked out perfectly, as I had the cobbler ready to go in the oven just as John and I sat down at the table. While we dived into the Creole Pasta and side dishes, the cobbler baked and bubbled in the oven. We then enjoyed the cobbler warm, almost straight from the oven. I topped each serving with two spoonfuls of Blue Bell’s no-sugar-added low-fat vanilla ice cream. (In my book, cobbler should only be eaten warm, with vanilla ice cream melting all around it.) The cobbler was delicious, earning 4 stars. Fresh, at-their-peak peaches would have sent the rating even higher, I believe. Also of note: the cobbler was even better the second day.
4 large ripe peaches or 4 cups unsweetened frozen sliced peaches, thawed
1 tsp fresh lemon juice
¼ tsp ground cinnamon
2 tsp cornstarch
Light brown sugar, to taste
½ cup all-purpose flour
1/3 cup whole-wheat pastry flour or whole-wheat flour
¼ cup granulated sugar
1 tsp baking powder
¼ tsp salt
¼ cup low-fat (1%) milk
1 TB unsalted butter, melted
2 TB canola oil
¼ tsp ground cinnamon
1. Preheat the oven to 400°F.
2. To make the filling, if using fresh peaches, bring a 4-quart pot of water to a boil and fill a large bowl with ice water. With a paring knife, slice through each peach skin from end to end, but leave the peach intact. Place the peaches in the boiling water for 30 seconds. Using a slotted spoon, transfer the peaches to the ice water for 30 seconds. Remove the skin from the peaches. Split the peaches in half, remove the pits, and slice each peach into 8 slices.
3. In a large bowl, toss together the sliced peaches, lemon juice, cinnamon, and corn starch. Add the brown sugar, 1 teaspoon at a time, to taste depending on the sweetness of the fruit. Pour the peach mixture into an 8-inch square baking dish.
4. To make the topping, in a medium bowl, whisk together the flours, granulated sugar, baking powder, and salt. Add the milk, butter, and oil and stir to combine. Distribute spoonfuls of the batter over the peaches, leaving some patches uncovered. Sprinkle with the cinnamon. Bake until golden brown, 30 to 35 minutes.
Yield: 6 servings (serving size: ¾ cup). Per serving, 6 PointsPlus.