If you ever eat dessert, consider this seasonal cobbler that uses fresh fruits from the Lone Oak Farm in Lemoore, Kashiwase Farm in Winton. and VB Farm in Watsonville. I’ve included 2 versions of the recipe, one a lower fat version that I like. In a side by side test, a more discerning palate may notice a very slight difference in the texture of the cobbler.
Servings: 8 to 10
- For the filling:
- 6 cups peaches, raspberries, blueberries and strawberries in any combination in small bite size pieces
- 1/3 cup sugar (or less depending on the sweetness of the fruit)
- 1 Tbsp all-purpose flour
- 1 tsp lemon zest
- Pinch of salt
- For the topping:
- 1-1/4 cup all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg (5 gm total fat, 2 gm saturated fat, 215 mg cholesterol) or 1/4 cup egg substitute (0 gm fat, 0 mg cholesterol)
- 1/2 cup buttermilk (2% buttermilk has 5 gm total fat, 3 gm saturated fat, 25 gm cholesterol per cup)
- 6 Tbsp unsalted butter, melted and cooled (12 gm total fat, 8 gm saturated fat, 30 mg cholesterol per Tbsp) or Earth Balance Spread, melted and cooled (9 gm total fat, 2.5gm saturated fat, 0 mg cholesterol per Tbsp)
- 1/2 tsp vanilla
Preheat oven to 375°. Lightly butter or "Earth Balance" a 13” by 9” baking dish.
Mix the filling gently and distribute evenly in the baking dish. Mix the dry ingredients together in a medium bowl. Mix the egg, buttermilk, butter and vanilla. Add to the dry ingredients and stir. Spoon the topping over the filling leaving spaces for the juices to bubble up. Bake for 30 to 45 minutes. Or until lightly browned. Check it at 30 minutes so it doesn't get overdone.
Nutrition information (per serving)
- Assuming 8 servings, the original version has 10 gm total fat, 6 gm saturated fat and 50 mg cholesterol per serving. Version 2 has only 7gm total fat, 2 gm saturated fat, and 3 mg cholesterol. A snack bag of Fritos has 10 gm fat.