3 tablespoons bourbon or 2 teaspoons vanilla extract
1 cup white whole-wheat flour
¾ cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more for brushing
2 teaspoons coarse sugar for sprinkling
Preheat oven to 375°F. Coat a 9-by-13-inch nonreactive baking dish (see Tip) with cooking spray.
To prepare fruit: Combine peaches, brown sugar, 3 tablespoons all-purpose flour and a pinch of salt in a large bowl. Transfer to the prepared baking dish. Drizzle with bourbon (or vanilla). Tightly cover with foil. Bake until the fruit is steaming, 20 to 30 minutes.
To prepare topping: Meanwhile, whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter; rub with your fingers or use a pastry cutter until the pieces are smaller in size, but still visible.
When the peaches are steaming, drizzle buttermilk over the flour mixture and stir with a fork until just combined. Dollop the cobbler topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
Bake until golden brown, 35 to 40 minutes more. Let cool at least 15 minutes before serving.
Be sure to use nonreactive bowls, pans or baking dishesstainless-steel, enamel-coated, nonstick or glasswhen cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
247 calories;6 g fat(4 g sat); 3 g fiber; 44 g carbohydrates; 4 g protein; 36 mcg folate; 16 mg cholesterol; 26 g sugars; 13 g added sugars; 689 IU vitamin A; 10 mg vitamin C; 89 mg calcium; 2 mg iron; 179 mg sodium; 362 mg potassium
Carbohydrate Servings: 3
Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 1 fat