Description
Sweet cinnamon-infused peaches are baked beneath a light and whole grain biscuit/cake-like topping. A simple and beautiful dessert, perfect throughout the seasons.
Ingredients
- FOR THE PEACHES:
- 5 cups Sliced Frozen Peaches
- ½ Medium Lemon, Juiced
- ¼ cups Granulated Sugar
- 1-½ teaspoon Cinnamon
- ⅛ teaspoons Nutmeg
- FOR THE COBBLER:
- 1 cup All-purpose Flour
- ½ cups White Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1 pinch Salt
- ½ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- 1 cup Plain Fat-free Greek Yogurt
- 2 Tablespoons Brown Sugar
- 2 Tablespoons White Granulated Sugar
- ½ cups 2% Milk
- ½ Medium Lemon, Juiced
- 1 teaspoon Vanilla Extract
- ¼ sticks Frozen Butter
- FOR SPRINKLING ON TOP:
- 1 Tablespoon White Granulated Sugar
Preparation
For the peaches:
In a medium bowl or Tupperware, combine frozen peach slices, lemon juice, granulated sugar, cinnamon, and nutmeg. Shake well and allow to thaw overnight in the refrigerator. (Tip: Now would be a good time to stick the butter in the freezer.)
For the cobbler:
Preheat oven to 350ºF.In a greased deep pie dish (a 9×9 square baking dish would work as well), evenly spread out the thawed and sweetened peaches. Set aside.
In a small bowl, combine flours, baking powder, salt, cinnamon and nutmeg. In a medium mixing bowl, whisk together yogurt, sugars, milk, lemon and vanilla. Add flour mixture and gently stir until just barely combined with a large spoon.
Using the larger side of a grater, shred frozen butter. Gently fold half the shredded butter into the batter. Sprinkle half of the remaining butter over the peaches.
Drop large spoonfuls of dough over the peaches. (I divided the dough into 8 large spoonfuls to match the serving size, but it’s up you.) Sprinkle sugar on top.
Bake for 55 minutes. Check at the 40-minute mark, and if it’s browning too much, lightly cover with a sheet of foil. Allow to cool for 10 minutes before serving.
Best when served warm with ice cream or whipped cream.
