This recipe works well with most stone fruits, especially when they are in season, ripe, and ready to eat. Our favorites are fresh peaches, nectarines, and cherries.
STEP ONE – Preparations
- Set the oven to 375°F with an oven rack in the middle.
- Lightly spray a glass pie dish (8 ½, 9, or 9 ½ inch deep).
- Get out 2 medium bowls.
- Set up a cooling rack.
STEP TWO – Make the Filling
5-6 fresh peaches, peeled and cut into eighths
½ of a lemon
¼ of cup white sugar
- Toss the peaches with the lemon juice and sugar and place them in the pie dish.
- Add a light sprinkle of cinnamon and nutmeg on top.
STEP THREE – Make the Topping
½ cup of white sugar
1 cup of all-purpose flour
½ teaspoon of baking soda
2 teaspoons of baking powder
Sprinkle of sea salt
4 tablespoons of cold unsalted butter
⅓ cup of “sour” milk (⅓ cup of milk + 2 tablespoons of white vinegar)
Dash of vanilla
- Mix together the sugar, flour, baking soda, baking powder, and sea salt.
- Cut the butter into small pieces and mix into the dry ingredients using your fingers or two knives until they resemble coarse crumbs.
- Add the sour milk and vanilla until they’re just incorporated. It will be thick and lumpy. Try not to over-mix.
STEP FOUR – Assemble and Bake
- Drop the topping in a few large spoonfuls on top of the filling.
- Sprinkle with raw sugar and cinnamon.
- Bake for 40-45 minutes until the cobbler is browned and bubbly.
- Allow to cool on the rack.
STEP FIVE – Make the Whipped Cream
1 cup of cold whipping cream
- In a stand mixer with the whisk attachment, add the whipping cream and whip on high until stiff peaks form. This should take about a minute.
- Add a touch of powdered sugar.
- Top the cobbler with the whipped cream and enjoy!
Recommended serving size: ⅙ of cobbler
Exchanges: 2 starch, 1 fruit, 1 fat