A fruit cobbler is an old-fashioned, crowd-pleasing dessert that showcases summer's sweetest produce. Use fresh peaches when they are in season. The rest of the year, you can use frozen peaches for a quick and easy homemade dessert.
Nutrition per serving may change if servings are adjusted.
1¼ pounds fresh peaches (3-4 large), peeled, if desired, and thinly sliced, or 4 cups sliced frozen peaches, thawed
¼ cup sugar
1 tablespoon cornstarch
¼ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
Pinch of salt
1 cup white whole-wheat flour
½ cup cornmeal
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup buttermilk
¼ cup canola oil
3 tablespoons sugar, divided
½ teaspoon ground cinnamon
Preheat oven to 375°F.
To prepare filling: Combine peaches, ¼ cup sugar, cornstarch, lemon zest, lemon juice and a pinch of salt in a large bowl; toss to coat. Transfer to a 9-inch shallow glass or ceramic baking dish.
To prepare topping: Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. Whisk egg, buttermilk, oil and 2 tablespoons sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend.
Stir the remaining 1 tablespoon of sugar and cinnamon together in a small bowl and set aside.
Evenly spoon the batter over top of the peach mixture. Sprinkle the cinnamon sugar evenly over the topping. Place the baking dish on a baking sheet to catch any drips. Bake until the peaches are bubbly, the topping is golden brown and a toothpick inserted in the center of the topping comes out clean, 40 to 50 minutes. Let cool for about 20 minutes before serving.
233 calories;9 g fat(1 g sat); 3 g fiber; 37 g carbohydrates; 5 g protein; 9 mcg folate; 25 mg cholesterol; 18 g sugars; 11 g added sugars; 307 IU vitamin A; 6 mg vitamin C; 79 mg calcium; 3 mg iron; 249 mg sodium; 209 mg potassium
Carbohydrate Servings: 2½
Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ fruit