Thursday, September 07, 2006

Peach and Berry Cobbler Recipe

Peach and Berry Cobbler
Peach and Berry Cobbler, with a topping made from whole wheat flour.

It doesn't take much time looking through the recipe archives over on the left to realize that I'm a lot more into salad than I am dessert. It was actually a savory dish that led me to this recipe. When Farmgirl posted her recipe for Savory Tomato Pesto Pie a while back, she mentioned that she had been reading The Sonoma Diet Book and it had a good recipe for Peachy Berry Cobbler. I was interested, since one of the desserts I do love is peach cobbler and since the recipe uses whole wheat flour, which is a "good carb" for South Beach dieters. Farmgirl offered to send me the recipe, and I took her up on it.

Peaches are loaded with phytochemicals and both berries and peaches are loaded with antioxidants. And while I was checking to be sure that these fruits were as healthy as I thought they were, I also found recipes for Blueberry Peach Crisp and Fresh Peaches with Blueberries and Yogurt, both of which looked pretty healthy and South Beach Diet friendly.

If you're thinking peach cobbler with thick, flaky pastry crust, you won't be happy with this recipe. It's more like a cobbler with a biscuit topping, but actually I found it very tasty. I think next time I'd be likely to use all peaches, or even all berries, and I would improvise on my improvising and add a little more Splenda to the topping next time too, but I'd make it again, especially when my dad's peach tree had fresh peaches available for the picking. Here are the easy steps to making this South Beach Diet legal dessert. (Complete recipe after the pictures with the changes I made.)

Slightly cook and thicken peaches and berries and put in bottom of a crockery or glass casserole dish, or use individual serving size ramekins.

Mix topping and put in spoonfuls over the top of the fruit filling. (I used my fingers to spread it around a bit.

Bake cobbler until it's bubbly and the topping is just starting to brown a little bit. (If you're a South Beach Dieter, try to avoid the temptation to top it with vanilla ice cream!)


Peach and Berry Cobbler
(6-8 servings, adapted from The Sonoma Diet Book, with thanks to Farmgirl for sharing the recipe.)

Topping Ingredients:
1 cup whole wheat pastry flour
1 1/2 tsp. baking powder
1/4 tsp. ground ginger or cinnamon (I used ginger)
1/8 tsp. salt
2 T butter
1/3 cup plain fat-free yogurt (I used 4 oz. low carb vanilla yogurt)
1 egg, slightly beaten
(I would add 2 T or more Splenda or Stevia-in-the-Raw Granulated to the topping next time)
(optional, additional ground ginger or cinnamon to sprinkle over topping)

Filling Ingredients:
1/3 cup cold water
4 tsp. cornstarch (I used arrowroot starch, which is better for South Beach)
2 T Splenda, Stevia-in-the-Raw Granulated Sweetener or honey
3 cups peeled, sliced peaches
2 cups fresh or frozen unsweetened rasberries or blueberries
(next time I would use 5 cups peaches or 5 cups berries)

Instructions:
Preheat oven to 400F/205C.

To start topping: In medium bowl stir together flour, baking powder, ginger and salt. (Add additional 2 T Splenda to this mixture if you want a sweeter crust.) Using a pastry blender, cut in butter until mixture is the consistency of coarse crumbs. Set aside.

For filling: In large saucepan stir together cold water and cornstarch until well combined. Stir in Splenda or honey, add peaches and/or berries, and cook over low heat until thickened and bubbly. Cover pan and keep filling warm.

To finish topping: In a small bowl stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring until just moistened.

Spray crockery dish or individual ramekins with non-stick spray. Pour in warm filling, then drop topping from a spoon onto hot filling. (I spread it around a bit with my fingers.) Bake about 30 minutes for one large cobbler, or 20 minutes for smaller individual cobblers, until a toothpick inserted into topping comes out clean. Cool slightly and sprinkle with additional ginger or cinnamon if desired. Serve warm.



South Beach Suggestions:
Made with whole wheat pastry flour, Splenda, arrowroot starch, and low carb yogurt, this would be acceptable for the South Beach Diet, phase two or three. Even if you used cornstarch, the amount per serving is very small. For phase two, I would be careful to limit serving sizes.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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16 comments:

  1. Yum looks delicious!! I love that you provide South Beach friendly desserts/modifications. :)

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  2. You're actually telling me this is good for me? Now I've just got to try it, see doen'st take much to convince me - I'm a total desert person! And I just love crumbles and cobblers!

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  3. Peach cobbler! Low Carb! Kalyn, you're my hero(ine)!

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  4. I love cobbler made with a biscuit topping. That looks delicious--like my aunt makes her cobbler.

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  5. This looks like a wonderfull way to use up summer fruit before it spoils. I am so going to have to try it. But with sugar brown sugar instead of splenda. And maybe a touch of cayenne to the crust.... hmmmm now you're giving me ideas.

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  6. looking good! I need to try subbing whole wheat flour more often.

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  7. Kalyn,
    I see the topping is very low in fat, sure will try your recipe, thanks!

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  8. Veuveclicquot, it was quite yummy.

    Meena, you'll like it.

    Christine, thanks.

    Sher, I like the biscuit topping a lot.

    Kitarra, brown sugar would be great if you're not doing South Beach. Cayenne in the crust, now that sounds interesting.

    Erin, I'm really sold on whole wheat flour, and the whole wheat pastry flour is great.

    Gattina, had not thought that much about the fat, but you're right.

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  9. Kalyn - Wow! A healthy dessert? This is awesome! And here I've been relying on sugar free popsicles to satisfy my sweet tooth during my diet phases. Now I can enjoy an honest to goodness cobbler. Thanks!

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  10. Oh Kalyn I wish I wasnt so big on deserts but I am - and so is my family. I made a SB peach cobbler last year (in custard cups) that turned out really well and I'm excited to give this one a try too!

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  11. Kayln, I need a substitute of the WW bisquit crust on the cobbler recipe, due to a WW/gluten allergy. Any ideas? An oat crust maybe or a nut crust of some kind? I am a South Beacher, but need other options. Thanks much!
    Theresa.

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  12. Theresa, wish I could help, but I'm afraid I'm not enough of a baker to have any other ideas. I have had good luck making cookies with almond meal, but haven't made pie crust with it. My best-buddy gluten free blogger Karina (Karina's Kitchen) would probably have some ideas. She has a whole section on gluten-free desserts.

    Another option would be using Food Blog Search (in the right sidebar of the blog) and search for Gluten-free pie crust. I'm betting you will find some good ideas that way.

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  13. i might be losing my mind, but i cannot find the baking temperature... 350, i'm guessing?

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  14. Staci, I think I am the one who's losing my mind! I can't believe this recipe has been here so long without he baking temperature. Luckily I keep notebooks with the recipes I've tried. It should be 400F. Will edit the recipe now, and THANK YOU!

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  15. Two things: 1st -- the "preheat oven to 400 degrees" does not show up in the printer friendly version; 2nd: I couldn't find whole wheat pastry flour so I used whole grain brown rice flour and it was delicious. Thank you for your wonderful recipes.

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  16. I've been having trouble finding whole wheat pastry flour lately myself. I get it at Whole Foods and they haven't had it for 2 times now, so good to know it will work with brown rice flour.

    Thanks for letting me know about that missing text in the PR recipe. No idea how that happened, but I fixed it.

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