Peach Cobbler

Recipe Ingredients

		Cobbler
9		Ripe medium peaches - (3 lbs)
2 tablespoons	30ml	Fresh lemon juice
1/2 cup	99g / 3.5oz	Sugar - plus
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Grated nutmeg
		Topping
1 1/3 cups	83g / 2.9oz	All-purpose flour
3 tablespoons	45ml	Granulated sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 cup	49g / 1.7oz	Cold butter or margarine - (1/2 stick) - cut small pieces
2/3 cup	157ml	Buttermilk
		= (or plain low-fat yogurt)

Recipe Instructions

Preheat oven to 400 degrees.

Peel peaches by immersing them in boiling water for 1 minute. Remove with slotted spoon. Cool peaches under cold running water, then slip off skins.

Slice peaches into wedges directly into a 2-inch-deep, 2-quart baking dish or deep 10-inch pie plate (give knife a twist to release slices). Toss peaches with lemon juice and 1/2 cup sugar. Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.

To make topping, in large bowl, mix flour, sugar, baking powder and baking soda. Cut in butter with two knives or pastry blender until mixture resembles small peas. Pour buttermilk over top. Toss with fork until mixture clumps together.

Using two spoons, drop heaping tablespoonfuls of dough evenly spaced over peaches.

In small cup, mix remaining 2 teaspoon sugar and nutmeg. Sprinkle over biscuits.

Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes.

Remove cobbler to wire rack to cool slightly before serving.

This recipe yields 8 servings.

Per Serving: 360 Cal; 10g Prot; 24g Total Fat (8 Sat. Fat); 29g Carb.; 15mg Chol; 320mg Sod.; 3g Fiber.

Source:
Vegetarian Times, June 2002

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