Aug 17, 2010
Peach Berry Cobbler
I think bakers have grown too comfortable using mounds of sugar to add sweetness to their dishes, forgetting that many items we bake with have the sweetness already built in, namely fruit. Not only do fruits have unique sweet flavors, combining them can be rejuvenating. Fruit doesn't get enough credit. [Begin quick science lesson.] The natural sugars in fruit - called fructose - are the kind your body is designed to digest. Your body breaks it down much faster than it does with table sugar (sucrose) - a manufactured sugar which your body spends extra time breaking down to the simpler form. Often, especially when sucrose is eaten in large amounts, the body converts it to fat before it can be broken down to the simpler form, leaving you with that little something extra on your hips. [End science lesson.]
As a dessert fiend who is trying to find healthier ways of getting my sugar fix, I have become thankful for the fresh, juicy, and sugary sweetness of fruit. Honey has also become an item I always have on hand. Make no mistake, honey is a natural sweetener - so far as you use one that hasn't been processed into oblivion . [Look for labels which indicate additives such as sugar, corn sypup, etc...] When you bake with honey, you have to be sure to consider its liquid form, but a creative baker can always find ways around this. I'm always experimenting with this, and will post where I am successful.
Peach Berry Cobbler
- 2 1/2 c. peaches, sliced thin (peel if desired)
- 1 1/4 c. mixed berries (thaw and pat dry if frozen)
- 4 T. honey
- 4 T. butter
- 1 c. oats
- 1/2 c. whole wheat flour
- 2 T. cinnamon
- 1 T. sugar (optional)
- Preheat oven to 375 F.
- Toss sliced peaches and 2 T. honey in a mixing bowl. Evenly spread in the base of an 8 in. or 9 in. pie plate or baking dish. Evenly spread mixed berries on top of peaches.
- Cream together butter and remaining 2 T. of honey in a standing mixer.
- Combine oats, flour and cinnamon in a bowl.
- Add dry mix to creamed honey butter in 1/2 c. increments, allowing to fully combine before adding more dry mix. Evenly sprinkle the oat topping over the the fruit in the pie plate.
- Bake at 375 F. until fruit juices are bubbling and topping has slightly browned, about 25 minutes.
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This looks fantastic, and my father, who loves fruit cobblers, and happens to be diabetic (type 2), would adore this! He's been kind of down not being able to indulge in his fav desserts. Cannot wait to surprise him with this (will leave out that optional sugar)! Thank you for posting it!
ReplyDeleteLisa, your dad will certainly love this. The sugar on top added a little something to the photo, but the cobbler did not need it...so I'd scratch it next time too. Enjoy.
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