Wheaty Peach Cobbler
Courtesy of Wheat Foods Council
Servings: 8
Prep Time: 20 Min.
Cook Time: 30 Min.
Prep Time: 20 Min.
Cook Time: 30 Min.
What you need:
Filling:
* 10 to 12 peaches, peeled, pitted, and cut into 1-in chunks (frozen peaches can be substituted)
* 2 Tbsp. cornstarch
* 5 Tbsp. light brown sugar
* 1 tsp. lemon juice, freshly squeezed
* pinch of salt
Topping:
* 1 c. whole wheat flour
* 1 c. unbleached, all-purpose flour
* 1/2 tsp. salt
* 1/4 c. light brown sugar, packed
* 2 tsp. baking powder
* 1/2 tsp. cinnamon
* 6 Tbsp. (3/4 stick) cold unsalted butter, cut into pieces
* 3/4 c. low-fat milk
* 1 Tbsp. low-fat milk
* 1 Tbsp. sugar
* 10 to 12 peaches, peeled, pitted, and cut into 1-in chunks (frozen peaches can be substituted)
* 2 Tbsp. cornstarch
* 5 Tbsp. light brown sugar
* 1 tsp. lemon juice, freshly squeezed
* pinch of salt
Topping:
* 1 c. whole wheat flour
* 1 c. unbleached, all-purpose flour
* 1/2 tsp. salt
* 1/4 c. light brown sugar, packed
* 2 tsp. baking powder
* 1/2 tsp. cinnamon
* 6 Tbsp. (3/4 stick) cold unsalted butter, cut into pieces
* 3/4 c. low-fat milk
* 1 Tbsp. low-fat milk
* 1 Tbsp. sugar
What to do:
1. Preheat oven to 400° F. In a bowl, combine the peaches, cornstarch, brown sugar, lemon juice and salt, tossing gently. Transfer the mixture to a 9 x 9-in. or 8 x 11 1/2-in. pan; set aside.
2. Mix the flours, salt, brown sugar, baking powder and cinnamon. Add the butter and mix until coarse and crumbly. Add 3/4 c. of milk and mix just until combined.
3. Turn out dough onto lightly floured surface; knead a few times to smooth out. Form into a ball and roll out into the shape and size of the baking dish, about 1/4-in. thick. Place the dough on top of the prepared fruit. Brush the top of the dough with the remaining Tbsp. of milk and sprinkle with the granulated sugar. Place the cobbler on a sheet-pan to catch any juices that may boil over.
4. Bake until the top is golden brown and juices are bubbling for 25 to 30 min. Let cool slightly before serving.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact wfc@wheatfoods.org.
2. Mix the flours, salt, brown sugar, baking powder and cinnamon. Add the butter and mix until coarse and crumbly. Add 3/4 c. of milk and mix just until combined.
3. Turn out dough onto lightly floured surface; knead a few times to smooth out. Form into a ball and roll out into the shape and size of the baking dish, about 1/4-in. thick. Place the dough on top of the prepared fruit. Brush the top of the dough with the remaining Tbsp. of milk and sprinkle with the granulated sugar. Place the cobbler on a sheet-pan to catch any juices that may boil over.
4. Bake until the top is golden brown and juices are bubbling for 25 to 30 min. Let cool slightly before serving.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact wfc@wheatfoods.org.
Nutritional information:
Calories: 293; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 22mg; Total Carbs: 51g; Fiber: 5g; Sodium: 70mg;