Blueberry-Peach Cobbler with Pecans
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robert Landolphi
It's best to make this cobbler during the summer months when fresh blueberries and peaches are at their peak, but you can enjoy it year-round if you use frozen fruit.
Ingredients
1/3 cup granulated sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 1/2 pounds fresh peaches, peeled, pittted, and thinly sliced (about 4)
2 cups fresh or frozen blueberries
Cooking spray
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
0.9 ounce oat flour (about 1/4 cup)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/4 cup chilled unsalted butter, cut into small pieces
3/4 cup low-fat buttermilk
1/4 cup chopped pecans
1/2 teaspoon vanilla extract
1 teaspoon turbinado sugar
Vanilla light ice cream (optional)
Instructions
Preheat oven to 375 °.
Combine first 3 ingredients in a large bowl; add peaches and blueberries, tossing to coat. Pour mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 2 tablespoons granulated sugar, and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, pecans, and vanilla, stirring just until moist.
Drop 9 spoonfuls of batter over fruit mixture; sprinkle with turbinado sugar. Bake at 375 ° for 35 minutes or until topping is browned. Serve with ice cream, if desired.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment