Monday, June 28, 2010

Light Peach Cobbler

I meant to try and post this last week, but I got a bit burned out last week at VBS.  I was working in the kitchen, preparing snacks for over 400 kids and volunteers every day.  So...I was tired and ready to just take a nap when we got home. 

I made this cobbler the week after we went berry picking, a few days after we made homemade freezer jam, and blackberry trifle.  This is also a light could have 2 servings and only feel a little guilty.  The original recipe called for margarine (yuck!), so I used butter instead.  It's only 4 tablespoons though for the whole dish...I can't believe that would hurt anyone too much. 

This cobbler is best serving warm from the oven, but we ate it straight out of the fridge the next 2 nights.  Didn't bother us a bit.  And with whipping topping or vanilla frozen yogurt, it's divine. :-)

Light Peach Cobbler

2 pounds peaches (about 12 small Texas peaches), blanched, peeled, and cut into 1/2" slices
1/3 cup sugar, plus additional sugar to sprinkle on top
2 tablespoons cornstarch
Juice and zest from one large or 2 medium lemons
1 teaspoon cinammon
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter, softened
1 cup skim milk

Let's prep the peaches first.  They can cool off in the ice bath while you prepare the topping for the cobbler.

Bring a large pot or deep skillet of water to a boil.  Score the bottom of each peach by making an "x" with a sharp knife.  Lower into the sauna and blanch for 3-4 minutes or until you see the peels starting to pull back from the fruit.  Remove the peaches and immediately place in an ice bath for 10 minutes.  (If you need to see detailed pictures, you can see my recipe for Rustic Peach Pie). 

While the peaches are cooling, combine the flour, baking powder, and salt in a medium bowl.  Set that aside for just a minute.

For the record, I have no idea how that butter snuck into the picture.  It was not supposed to be there yet, so I pulled it right back outta the bowl and told it to wait it's turn. 

Peel the cooled peaches (the skins should slide right off) and slice into a large skillet. 

Add the sugar, cornstarch, lemon juice, and cinammon.  Bring the mixture up to a gentle boil and cook until the peaches and the liquid thicken, about 2 minutes.  Remove from the heat. 

Go ahead, lick the spoon you were using to stir the's good ya'll!

Pour the cooked peaches into a lightly greased 9x13 baking dish, and spread them out evenly. 

Now add the the butter to the dry ingredients and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.  Add the milk and stir together to form a sticky batter.

Drop the batter over the peaches using a large spoon.  You can leave it in dollops or spread it out (I like to spread it out). 

Sprinkle over 2 tablespoons sugar.  I used turbinado sugar, but regular granulated sugar is just fine. 

Bake at 375 degrees for 25-30 minutes or until the cobberl is bubbling around the edges.  Let stand for 15 minutes before serving. 

Serve warm in small bowls with a scoop of whipped topping or frozen yogurt. 

Only Rebecca, David and I ate this, but my girl LOVED it.  She probably had 2 servings every night, and I let her, 'cause it's a light dessert.  It wouldn't be right if David and I hogged it all anyway. ;-)

Enjoy this light treat, and God bless your table tonight!

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