Wholesome Whole Wheat Summer Peach Cobbler
Fruit desserts are hard to beat in the summer. There’s something about having beautiful, ripe fruit mixed and baked with a few extra ingredients that turns it into something really special. This Wholesome Whole Wheat Summer Peach Cobbler is one of those desserts. Warm from the oven with a scoop of vanilla ice cream – you’ll wish for sun-kissed, ripe peaches all year around.
Not only is this cobbler delicious, it’s easy to put together and incorporates some Hodgson Mill Whole Wheat Pastry Flour. Whole wheat pastry flour has a fine texture, so I chose to use it versus regular whole wheat in order to keep the cobbler topping light and fluffy. In a pinch, Hodgson Mill Whole Wheat Flour would be a good substitute. Why whole wheat in your cobbler? Why not? The truth is that whole wheat is good for you; and if it can be in dessert form – even better. I’ve made this recipe countless times with all white flour and decided to up the ante and see if anyone would notice that I added some healthy whole wheat. Guess what? No one blinked an eye. No one even speculated that something might be different. No one left a single drop in their bowls. Score another one for whole wheat – and me!
Another great thing about this Wholesome Whole Wheat Summer Peach Cobbler is that it’s easy to adapt to whatever fruit you have on hand. Not enough peaches? Throw in some blackberries or blueberries with them. No peaches at all? Use nectarines. Clean out your fruit drawer and add whatever you have, either alone or in combination – anyway you fix it, this cobbler will be delicious.
You can even use frozen fruit, so flag this recipe for the bleak days of January when it feels as though summer will never come back. A big bag of frozen sliced peaches that’s been defrosted and drained will do the trick and put a little bit of sunshine on your plate.
Next, brown a stick of butter in a small saucepan over medium heat for about 3 minutes, then pour it into an 8- or 9-inch baking dish. You can easily just melt some butter, but if you’ve ever tasted something made with browned butter, you know that it’s worth the extra effort. Remember to watch the butter closely as it browns so that it doesn’t burn. As soon as you start to swoon from the butter’s nutty caramel scent filling your kitchen, it will most likely be finished. Pour it into the dish immediately to stop the cooking process. See those little brown bits – make sure you get as many as you can into your dish – they’re the best part of the browned butter.
In another bowl, whisk together the sugar, flours, baking powder, cinnamon and milk. Pour this mixture on top of the butter. Do not stir!
Without mixing, arrange the peaches on top of the batter and then sprinkle the brown sugar on top.
Bake the cobbler in a 350˚F oven for about 40-45 minutes or until the top turns golden brown. Amazingly, the batter will move from the bottom of the dish upward to cover the peach slices as it bakes. It does this all the while mixing and mingling with the browned butter, peaches and brown sugar. The end result is truly delicious.
This is what you’ill pull out of the oven. Not as beautiful as a pie, but if you could smell it; you would give it a blue ribbon – hands down. See how the batter rose to the top? It forms a soft cake with a crunchy brown sugar layer that floats on top of juicy, sweet peaches. My, oh my!
Serve warm or at room temperature. Warm is my preference with a nice scoop of vanilla ice cream on the side. Yum!
Be sure to add this Wholesome Whole Wheat Summer Peach Cobbler to your baking to-do list. It’s simple to put together and makes the most out of tree-ripened summer peaches. Don’t be shy about including Hodgson Mill Whole Wheat Pastry Flour in this recipe –it gives this dessert a nudge in the healthy direction and no one will be the wiser. Wait until they’ve licked their plates clean to mention it. Enjoy!
Wholesome Whole Wheat Summer Peach Cobbler
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup Hodgson Mill Whole Wheat Pastry Flour (or substitute Hodgson Mill Whole Wheat Flour if necessary)
- ½ cup Hodgson Mill Naturally White All Purpose Flour
- 1 Tablespoon baking powder
- ¾ cup milk
- 3 cups peeled, pitted, sliced fresh peaches (about 6 large peaches)
- ½ teaspoon ground cinnamon
- ½ cup packed brown sugar
Melt the butter in a small saucepan until it’s browned. (See the directions for browning butter, above.) Pour immediately into an 8- or 9-in baking dish. In a medium sized bowl, stir together the granulated sugar, flours, baking powder, cinnamon and milk. Pour the milk mixture over the butter – do not stir together. Arrange the peaches on top of the batter as evenly as possible. Sprinkle the brown sugar all over the top of the peaches. Bake the cobbler in a 350oF oven for 40-45 minutes or until deep golden brown. Serve warm or at room temperature with a scoop of vanilla ice cream. This cobbler tastes the best the day it’s made.
Makes 6-8 servings