Peach & Blueberry Cobbler
Fat 6.9 g
Saturated fat 4.1 g (25% of calories from fat)
Protein 3.9 g
Carbohydrate 42.3 g
Cholesterol 19 mg
Fiber 2 g
This recipe is from The Healthy Kitchen – Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)
This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream.
Food as Medicine
A study at Tufts University found that blueberries have the highest antioxidant content of the 60 fruits and vegetables analyzed. The antioxidants in blueberries – anthocyanins – are responsible for this berry’s dark blue hue and its ability to reduce free radical damage to the body’s cells. Just one-half cup of blueberries provides the antioxidant power of five servings of peas, carrots, apples, squash or broccoli. Peaches, with their bright orange flesh, provide different kinds of antioxidants: carotenes such as lutein and zeaxanthin. At only 40 calories each, peaches are a good source of vitamin A, vitamin C, potassium and zinc.
5 peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup freshly squeezed orange juice
1/2 cup sugar
Pinch nutmeg (less than 1/8 teaspoon)
2 teaspoons cornstarch
5 tablespoons softened butter or
2 cups flour plus 1/4 cup flour for rolling out
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons sugar
Preheat oven to 400°F.
Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick.
Spoon the thickened fruit filling into a medium (at least 10 x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish.
Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder, and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots.
Sprinkle the top with the sugar. Bake in the preheated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes. To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.
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