I’m preparing to give up sugar and sugar substitutes in August. My sweet tooth is a bit out of hand and I’d like to enjoy my 30th birthday cake (!!) in September without the nagging internal dialogue about my sugar consumption. So, the guideline I’m giving myself is: If it’s sweet and it’s not a fruit or a vegetable, pass. Doesn’t sound too hard, right? Just tell that to the ice cream and chocolate cake I’ve been loving on this week. But with a recipe like this, sweet only from the summer height of fruit, I know I can do it.
Peach Blueberry Cobbler
Adapted from Homestead Revival
1 cup whole wheat flour
1 cup old-fashioned oats
1 Tbs baking powder
1 tsp. ground cinnamon (divided)
1/4 tsp. salt
4 Tbs. (1/2 stick) butter, cold and diced in 1/2″ squares
2/3 cup plain yogurt
1/4 cup quick tapioca
6 cups fresh or frozen peaches (thawed if frozen, with juice. add 3/4 cup water if using fresh)
2 cups fresh or frozen blueberries (thawed if frozen)
Preheat the oven to 375 degrees. In a saucepan over medium high heat, combine the tapioca, 1/2 tsp. cinnamon, and fruit. My thawed peaches had a lot of juice. Be sure to add 3/4 cup water to the mix if you’re using fresh. Bring to a boil, stirring well, and remove from heat when it begins to thicken. Put the fruit mixture into a 9″x13″ pan* and set aside. In another bowl, combine flour, oats, baking powder, the other 1/2 tsp. cinnamon, and salt. Cut in the cold butter with a pastry blender or fork until the mixture is crumbly and the butter is well distributed. In another bowl, whisk together the eggs and yogurt. Add to the butter/flour mix and stir until combined. Spoon the dough in dollops over the fruit and place in the preheated oven to bake for 35-45 minutes, until the dough is cooked through and the fruit is bubbling. Cool for a bit before serving.
*I didn’t have quite enough fruit for this recipe, so I scaled it back a bit in proportion and put it in an 8″x8″ pan. It overflowed some and the dough was thick because it couldn’t spread out more. Use the 9″x13″ for sure!