The Washington Post

Light Peach Cobbler

Light Peach Cobbler 8.000

Deb Lindsey for The Washington Post

Local Living Aug 26, 2014

This version of a summer classic more than satisfies any craving for a peachy treat without butter/dairy, oil, refined sugar or gluten.

If you love cinnamon, feel free to increase the amounts in the filling and the topping to as much as 1 tablespoon each, as called for in the original recipe.

Peaches are a good source of vitamins A and C. One medium peach contains 2 grams of fiber. Be sure to pick fruit that's ripe and sweet for this recipe.

Make Ahead: The baked cobbler can be refrigerated, well wrapped, for 3 to 5 days. Reheat in the microwave on LOW before serving.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • For the filling
  • 5 medium ripe yellow peaches
  • 1/4 cup packed organic light or dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons arrowroot powder or cornstarch
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • For the topping
  • 1 cup old-fashioned rolled oats, preferably gluten-free
  • 8 pitted Medjool dates, coarsely chopped
  • 1/3 cup almond meal or almond flour
  • 1 tablespoon organic light or dark brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1/2 cup fresh orange juice (may substitute unsweetened, plain almond milk or other nondairy milk)
  • 3 tablespoons raw, unsalted, creamy almond butter

Directions

Preheat the oven to 375 degrees. Grease a 6-cup-capacity baking dish with canola cooking oil spray.

For the filling: Pit the peaches, then cut the skin-on flesh into thin slices, transferring them to a mixing bowl as you work (5 to 6 cups). Add the brown sugar, cinnamon, arrowroot or cornstarch, stirring to coat evenly, then stir in the water and vanilla extract. Transfer the mixture to the baking dish, spreading it evenly.

For the topping: Pulse the oats in a mini-food processor until finely ground. Transfer to a mixing bowl (the one you used for the filling is fine), along with the dates, almond meal, brown sugar, baking powder, cinnamon and salt; mix well. Use a fork to stir in the orange juice and almond butter until well incorporated and clump-free.

Distribute the topping evenly over the surface of the filling. To crisp up the topping, if desired, spray lightly with the canola cooking oil spray. Bake for 27 to 30 minutes; the topping will be slightly darker and the peaches will be tender but not mushy. Allow to cool for 10 minutes before serving.

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Recipe Source

From Elaine Gordon, a master of public health and master certified health education specialist, is the creator of the healthful recipe site EatingbyElaine.com. Find her on Twitter at @eatingbyelaine.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per serving: 210


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 270mg 11%

Total Carbohydrates: 37g 12%

Dietary Fiber: 4g 16%

Sugar: 24g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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