Peach and Plum Cobbler

October means fall, and yet the weather at my house still feels like summer.  Along with crazy weather, my week constantly hovers on meltdown point.  I need a treat.

This dessert is the perfect bridge between summer and fall.  Peaches and plums epitomize the end of summer, and cobblers are my favorite fall dessert.  This is sweet without being cloying, which lets the fruit be the star.  So here’s to hump day and wishing for fall-esque weather!

Peach and Plum Cobbler (Serves 10-12)

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Filling:
5 peaches, peeled and sliced
5-6 plums, peeled and sliced
1 tablespoon lemon juice
½ cup sugar
¼ cup cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch of salt

Crust:
1½ cups flour
½ cup sugar
pinch of salt
¾ teaspoon baking powder
¼ cup cold unsalted butter, cut into cubes
6 ounces cold fat free cream cheese, cut into cubes
½ cup nonfat buttermilk

1. Preheat oven to 375. Coat baking dish(es) with cooking spray. You can use 1 – 9×13 pan or individual ramekins.

2. Combine filling ingredients in a large bowl. Stir until fruit is well coated. Pour into prepared pan(s).

3. Combine first four crust ingredients (flour through baking powder) in the bowl of a food processor. Pulse a few times to combine. Add butter and cream cheese. Pulse until crumbly with chunks no larger than peas. Add in buttermilk. Pulse until combined.

4. Drop spoonfuls of crust over the fruit, spreading gently to evenly cover. Bake for 55 minutes, or until golden brown. If using individual ramekins, start checking for doneness at about 40 minutes. Let cool slightly before serving, to allow juices to thicken.

Nutritional Information: (Amount per serving)

Calories: 222
Protein: 5 g
Fat: 4.5 g
Saturated Fat: 2.6 g
Cholesterol: 12 mg
Carbohydrates: 42 g
Fiber: 1.9 g
Sodium: 177 mg

Recipe Notes: I cut down on the sugar a bit in the filling from the original recipe. If you have very ripe fruit, you could probably cut this down to ¼ cup. My fruit wasn’t all ripe, so it needed the help. Warm cobbler is delicious, but it needs to cool a bit to let the juices set up in the cornstarch.

Source: only slightly adapted from Jamie Deen and Cooking Light

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