Wheat Peach Cobbler Recipe

Wheat Peach Cobbler Recipe

Prep Time

20 minutes

Cook Time

30 minutes

Serves

 

Wheat Peach Cobbler Recipe – Bleaching originated because of public demand for whiter flour; however, nutritionally, bleached and unbleached flour are equivalent.

Recipe from the cookbook ‘Food for Thought from Parents to Children,’ courtesy of the Wheat Foods Council.

Read our Food Channel review of the cookbook.

Nutrition analysis: One serving provides approximately: 293 calories, 6 g protein, 51 g carbohydrates, 5 g fiber, 9 g fat (5 g saturated fat), 22 mg cholesterol, 40 mcg folate, 2 mg iron, 70 mg sodium.

America’s traditional cobbler contains fruit filling, while the British version is filled with meat and vegetables.

Ingredients

  • For the filling: 10 to 12 peaches, peeled, pitted, and cut into 1-inch chunks*
  • 2 tablespoons cornstarch
  • 5 tablespoons light brown sugar
  • 1 teaspoon lemon juice, freshly squeezed
  • Pinch of salt
  • For the topping: 1 cup whole wheat flour
  • 1 cup unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
  • 3/4 cup low-fat milk
  • 1 tablespoon low-fat milk
  • 1 tablespoon sugar

Preparation

  • 1 Preheat oven to 400°F. In a bowl, combine the peaches, cornstarch, brown sugar, lemon juice and salt, tossing gently. Transfer the mixture (filling) to a 9 x 9-inch or 8 x 11 1/2-inch pan; set aside.
  • 2 Mix the flours, salt, brown sugar, baking powder and cinnamon. Add the butter and mix until coarse and crumbly. Add 3/4 cup of milk and mix just until combined. Turn out dough onto lightly floured surface; knead a few times to smooth out. Form into a ball and roll out into the shape and size of the baking dish, about 1/4-inch thick. Place the dough on top of the prepared fruit.
  • 3 Brush the top of the dough with the remaining tablespoon of milk and sprinkle with the granulated sugar. Place the cobbler on a sheet-pan to catch any juices that may boil over. Bake until the top is golden brown and juices are bubbling for 25 to 30 minutes. Let cool slightly before serving. *If fresh peaches are unavailable, frozen can be substituted.

More

More TFC