Fruit Cobbler

This is SO easy and is low-fat…but your tastebuds will be delightfully deceived and you will never know it (4.1 g fat per 6 oz serving). This took about 10 minutes to assemble…I popped it in the oven as I was serving dinner.  I used frozen fruit…which made it even easier. You can use fresh fruit, of course, but the frozen fruit worked beautifully and you didn’t have any prep for the peaches.

Your imagination could go wild with substitutions on fruit…you could do 4 c. apples & 2 c. cherries or 4 c. pears and 2 c. raspberries…the combos are practically limitless! The cinnamon and nutmeg pair well with any fruit…they add a warmth and “homey” flavor to almost any baked dish, so don’t think you have to omit them for the different fruits.

Serves: 1 person (or 6-8 if you share)

Filling:

4 c. peaches, peeled, pitted, & sliced to a medium thickness (or use frozen… I did)

2 c. blueberries, washed & drained (again, frozen work just fine)

1 Tbsp. all-purpose flour (I like unbleached)

3/4 c. white sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

Pastry Topping:

1 1/2 c. all-purpose flour  (unbleached)

1 tsp. baking powder

1/2 tsp. Kosher salt

1 Tbsp. white sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

2 Tbsp. vegetable oil

1/4 c. nonfat plain yogurt (I like Stoneyfield Farm or Trader Joe’s)

2 Tbsp. nonfat milk

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Preheat oven to 350.

Spray 9” square pan with cooking spray

In a large bowl, combine fruits and flour…toss to mix well. In small bowl, combine sugar and spices, mix well (this ensures you don’t get any clumps of spices in the fruit since the moist fruit can sometimes “grab” clumps of spices).  Add to fruit and toss to mix well. Place in prepared pan and distribute evenly over bottom of pan.

{You can do this next step by hand or use a stand or hand mixer…follow same sequence of adding ingredients.}

In food processor, put flour, baking powder, salt, sugar, cinnamon, and nutmeg. Pulse to combine. Run processor on level 1 and add oil through feeding tube or oil dispenser JUST until combined. Add yogurt with same method. Finally, add milk. Stop processing as soon as mixture looks like a dough—over processing will lead to a tough crust when baked.

Lightly flour counter and turn dough out—it will be very soft and sticky. Add enough flour so dough is workable and gently knead 3-4 times…just until you can roll dough without it sticking to rolling pin. Create a 9” square with the dough. Flour your rolling pin and roll dough up onto rolling pin—sort of like you are rolling up a poster. Then, unroll dough over fruit mixture in pan. Cut a medium sized “x” in middle of dough. Sprinkle dough evenly with white sugar.

Bake for 40-50 minutes or until crust is golden brown and fruit is bubbly. Serve with ice cream, frozen yogurt…whatever you like.

Provenance: Moosewood Restaurant Low-Fat Favorites cookbook (this is where I got the original recipe but changed quite a few things)