The Recipe: A cobbler so good, the fruit can shine alone, what I call an "Un-Cobbler" – just leave off the buttery-sugary topping to save 100 and even 200 calories a serving, it's completely virtuous and still-delicious. Or keep the topping, honest, because yeah, of course, to some people, peach cobbler isn't actually peach cobbler without something sweet and crunchy on top.
The Conversation: Getting friendly with the peach man at the farmers market.
The peach man at the farmers market and I have become friendly this summer. Twice a week, I stop in for a basket of his stand’s fat peaches, juicy orbs that fall off their pits when cut and drip onto your chin when bitten.
What’re you making today? he asks, knowing the likely answer, More cobbler. Every cook’s recipe collection should include at least one good cobbler. All the recipes start with a fruit base, some times peaches, often apples, pears or even apricots, occasionally mixed with berries.
Then the recipes diverge.
Most call for mounds of sweet biscuit baked on top, others for a coat of butter-laden, sugar-sweetened oatmeal or nuts or both. They are both so good but pack on calories.
The cobbler I’ve been longing for is one where the fruit can shine, one you might eat every day if you were careful, one with a small measure of crunch and richness.
And I found it.
Better still, I discovered Peach Uncobbler, all fruit, no topping, and deliciously virtuous. (Or would that be virtuously delicious?)
Try one, try both. Either way, your answer will become, More cobbler, please.
Time-to-table: 80 minutes
- 2 tablespoons sugar
- Zest from half a lemon
- 1 tablespoon fruity liqueur (such as Gran Marnier) or lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon fruity spice such as ginger, cinnamon or nutmeg
- 3 large ripe peaches (about 1-1/2 pounds)
- 1/2 cup flour (whole wheat is good)
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 2 tablespoons unsalted butter
- 1/3 cup toasted pecans, optional
COBBLER TOPPING, OPTIONAL
Heat oven to 425F/220C.
PEACHES Mix sugar, lemon zest, liqueur, cornstarch and spice in a large bowl. Halve peaches, remove pits and cut into bite-size pieces. (See ALANNA’s TIPS.) Stir fruit into sugar mixture. Transfer to four one-cup ramekins.
WITHOUT COBBLER TOPPING
Bake until peaches are cooked and bubbly, about 35 minutes.
WITH COBBLER TOPPING
Bake peaches alone for 10 minutes.
Mix the cobbler topping’s dry ingredients in a small bowl, then mix in butter with your fingers, then add the nuts.
Arrange evenly atop the partially baked peaches and bake another 25 minutes until peaches are cooked and bubbly and the topping is crispy and golden.
TO SERVE Let cool 30 minutes before serving.
Fruit Only, per serving: 97 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 23g Carb; 2g Fiber; 20g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 1.5 & WW Points Plus 3.
With Cobbler Topping Without/With Pecans, per serving: 229/299 Calories; 6/13g Tot Fat; 4g Sat Fat; 15mg Cholesterol; 269mg Sodium; 41/42g Carb; 3/4g Fiber; 27g Sugar; 3/4g Protein. WEIGHT WATCHERS POINTS WW Old Points 4.5/6 & WW Points Plus 6/8.
Summer Glories: Peaches!
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