If you are so lucky to have fresh peaches at your local market, here is a peach almond cobbler that I think you will LOVE! It is delectable and of course so much more nutritious than the typical cobbler recipe. I have added ground almonds not only to add nutritional value but also to make it almost “buttery” tasting. I am using a mixture of regular smart balance (only 2 Tbsp for the whole cobbler!) and low fat kefir instead of saturated fat butter to keep the topping moist and absolutely perfect. I am also using whole wheat pastry flour (that’s soft wheat) and rolled oats to add fiber. I am purposely not adding any salt at all to this cobbler as is typically done because there is no need for it to accentuate the flavor: the sweet ripe peaches with the cinnamon and almond extract already do just that!
- PEACH FILLING
- 5 cups peeled and sliced fresh ripe peaches (about 10 medium peaches)
- 2 Tbsp brown sugar
- ½ tsp cinnamon
- ⅛ tsp almond extract
- 1 Tbsp whole wheat pastry flour
- COBBLER TOPPING
- ½ cup ground almond meal (or finely ground unsalted almonds)
- ½ cup whole wheat pastry flour
- ½ cup rolled oats
- 2 Tbsp brown sugar
- 2 Tbsp (+ 1 tsp) regular smart balance, room temperature
- 1 Tbsp lowfat kefir
- *(you can also grind whole dry roasted unsalted almonds instead).
- Preheat oven to 375
- Spread 1 tsp smart balance on a 9 inch pie dish.
- Mix all PEACH FILLING ingredients in a bowl (make sure to keep as much of the juice of the peaches as possible) and place in pie dish.
- Mix all dry ingredients in a bowl.
- Add smart balance and kefir to the dry mixture and work with your fingers to make into a crumbly mixture
- Sprinkle evenly over filling
- Bake in oven for 15-18 minutes, until the top is golden and the juices are sizzling.
Oh my goodness this cobbler is absolutely delicious!! I love it, and my husband said that it is now his favorite dessert that I make – yay! Thank you!
That makes me so happy Annie!! 🙂
just put in the oven – used fresh Colorado peaches from the farmers market- taking to a picnic today with some new friends!
YUM!! Your friends are so lucky to have you!
I think saute is a good idea… perhaps add some frozen black cherries and almond extract – might make it a bit more juicy – I have to make it work as I love apple crisp!
You go Greg!!!
How delicious is that!!! I actually haven’t had much luck using apples with this recipe, I think because I haven’t found the right ones to use yet. Every time I have tried, and I HAVE tried because I LOVE a nice warm apple crisp on a cold autumn night, It turned out a little dry, because I had to bake it longer. I haven’t given up yet, just haven’t had the time but what I suggest you do is pre-cook your apples a little bit before you assemble this dish. I can’t wait for you to try and let me know how it goes!!!
I forgot to mention that I made this last week with fresh peaches from our Amish neighbor – really delicious!
I might try it with apples… imagine I would need to bake a bit longer.