Peach, Blueberry, and Raspberry Cobbler
This is a delicious way to enjoy the best of our summer fruits and to keep entertaining easy. This recipe turns out perfect every time, offers a big “wow” factor, and takes little time to prepare.
For the Cobbler
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) hot water
1/4 cup (60 mL) honey
3 cups (750 mL) peaches, sliced
2 cups (500 mL) berries (raspberries, blueberries, Saskatoon berries, or any combination)
1/2 tsp (2 mL) cinnamon
For the Crust
1 1/4 cups (310 mL) whole wheat pastry flour
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) baking powder
2 Tbsp (30 mL) cold-pressed canola oil
1 Tbsp (15 mL) honey
1/2 cup (125 mL) soy or rice milk
Preheat oven or grill to 400 F (200 C). Combine the cornstarch and hot water and add to a saucepan on medium heat. Stir in the honey, peaches, and berries. Bring to a boil, stirring continuously, until the mixture thickens. Add cinnamon and pour into a baking dish.
To make the crust, mix the flour, salt, and baking powder in a large bowl. Add the oil and mix into the flour, crumbling the mixture between your fingers until it is fine and crumbly. Combine the honey with the soy or rice milk. Stir the milk mixture into the flour mixture and gently pour the batter over the fruit. Spread if necessary, but the crust does not have to perfectly cover the fruit. Bake about 25 minutes, until golden brown.
Serves 6 to 8.
Nutrition Information:
Based on 8 servings, per serving: 194.5 calories; 4.2 g protein; 4.5 g total fat (0.4 g saturated); 38.0 g carbohydrates; 6.1 g fibre; 141.0 mg sodium
source: "Fire Up Your Summer Menu", alive #298, August 2007
Peach, Blueberry, and Raspberry Cobbler
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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