Blueberry Peach Cobbler

10 08 2011

Cobbler Warm from the Oven

Oh boy, this is yummy. I follow a chef/writer Mark Bittman and he posted a recipe for a Blueberry Cobbler the other day. It asked for white flour and 1 cup of sugar, so I of course set out to modify it. I had fresh picked peaches and blueberries from Kelowna and I was ready to experiment. If you want the original recipe, follow the link above, but for the no white sugar version, here you go. I saw no reason on adding white sugar or all that butter to it. I used honey instead and thickened it with a bit of Kuzu, or Japanese Arrowroot.

  • 4 cups Blueberries
  • 4 cups sliced Peaches, skin on
  • 4-8 tbsp Honey (instead of 1 cup of sugar)
  • 1 tbsp Kuzu mixed in 1 tbsp water (or use the appropriate amount of cornstarch for a bit of thickening)
  • 4 tbsp cold Butter (instead of 8 tbsp)
  • 1/4 cup Whole Wheat Flour
  • 1/4 cup Spelt Flour
  • 1/2 tsp Baking Powder (I use wheat & corn free, but double the amount)
  • Pinch Salt
  • 1 Egg
  • 1/2 tsp Vanilla Extract (get the good stuff, it’s worth it)
Pre-heat over to 375F. Mix the kuzu water blend with the fruit and 2-4 tbsp honey. If the fruit is in season, it doesn’t need sweetening, the sugar does make the juice thicker though, that’s why I used the kuzu. Use a bit of butter to grease a pie pan or a 8-inch square pan. Add the fruit mixture into the pan.

Warmed up over the Fire

Mix the flour, baking powder and salt together. Cut the butter into small pieces, add to the flour mixture. Using a pastry knife cut the butter into the flour mixture as well as you can. Add 2-6 tbsp of honey, experiment with how sweet you like it, blend with pastry knife. If you have a food processor you can pulse the flour mixture, butter and honey together using it.

Add the egg and vanilla and mix into a thick batter using a fork. I made this twice and the second time I added a wee bit too much flour so I added a tbsp of water and mixed it in. This dough is not rocket science. Spoon the batter onto the fruit, I agree with Mark to not spread it out, but I gave it a little push around. Both attempts were good at 45-50 min in the middle rack, but check to make sure it doesn’t get to golden. I baked the first one in my brothers oven and it got a bit over done. Let cool and set for 10 minutes or so. At my brother’s house I warmed it up over the fire after dinner!

Cobbler served with Vanilla Frozen Yogurt

Serve with frozen vanilla yogurt like we did. Best compliment I got “Nat, this tastes clean, so good”. Just what I was going for, the fruit sang.
Eat well, Be well,
Nat
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8 06 2013
Three Weeks Early | Health Food Junkies

[…] year in the freezer along with blueberries, peaches and a gazillion cups of rhubarb. So it’s cobbler season around […]

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