For the Love of Peaches

When peaches are in season, I begin dreaming of all the ways to use them. Aside from the obvious "best" way to eat a peach (fresh and ripe and plain, letting the juices run down your fingers), there are lots of other fun ways to use this fantabulous fruit.

Some of my favorites are peach salsa, peach salad, and peach smoothies. Heck, you can even toss some sliced peaches into a stirfry with peapods and broccoli! And of course, the ever-popular peach pies and cobblers.

Today, I'm going to share one of my favorite dessert recipes with you. It's a very light, healthy version of peach cobbler. But, heck I'm not gonna lie. It's DELISH too. Hope you enjoy this recipe from my first book, Radiant Health, Inner Wealth.

Scrumptious and Light Peach Cobbler

No one will ever guess how low in fat and calories this is! It is pure, down-home delicious goodness. Do try to use ripe and organic peaches, however, as they make all the difference.

Tender Top Crust:

¾ cup whole wheat pastry flour (or gluten-free all-purpose flour)
1⅛ teaspoons baking powder
⅛ teaspoon sea salt
2 tablespoons each: oil (sunflower, non-virgin olive, or coconut) and pure maple syrup
1 tablespoon nondairy milk

Peachy Good Innards:

5½ cups chopped ripe peaches
3-4 tablespoons arrowroot
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon sea salt
¼ cup plus 2 tablespoons pure maple syrup
2¼ teaspoons fresh lemon juice

1. Preheat the oven to 400° F.

2. Next, begin the top crust. First, mix the flour, baking powder, and salt in a medium sized bowl.

3. Separately, in a small bowl, mix the oil, 2 tablespoons maple syrup, and milk. Stir it into the flour mixture just until well combined (do not over-mix). Using a gentle, light touch will ensure that your crust doesn’t become tough. Place the dough in an airtight container or plastic bag and refrigerate it until step six. Don’t worry if the dough seems overly wet and rebellious—refrigeration will reform it.

4. Place the peaches in a large, covered baking dish. Sprinkle in the 3 tablespoons of arrowroot, along with the cinnamon, nutmeg, and salt. Stir gently to combine.

5. Pour the maple syrup and lemon juice into the peach concoction and gently mix everything together. Cover and bake for about 10-15 minutes. Remove and stir. If the mixture looks too runny, you can sprinkle in the additional tablespoon of arrowroot. Gently stir and bake for another 10-20 minutes, or until thickened. Remove from heat, but leave the oven on.

6. Take the dough out of the fridge and form it into a ball. Next, place it on waxed paper. Place another piece of waxed paper on top of the dough. Go over the top of the wax paper with a rolling pin to make the dough into a circle the size of a pie pan.

7. Place the peach mixture into a lightly oiled pie pan. Next, gently remove the top sheet of waxed paper from the crust. Carefully flip the crust over and onto the peach mixture. Gently remove the second sheet of waxed paper. Tuck the crust into the sides and/or make a decorative rim around the edge (using your fingers, a fork, or a pastry tool).

8. Bake for an additional 10 minutes, or until the crust is lightly browned. Remove and allow to cool for 5-10 minutes before serving...if that’s even possible, given the smell you’re dealing with right now.

Serves 6 (makes one standard sized pie); GF (with substitution)/SF/Blue

1 comment:

  1. This sounds fantastic! I am cooking for some friends this weekend and I'm sure they would be happy to let me try this out on them :)