PEACH-RASPBERRY COBBLER
Serves 6.
Note: Many peaches are less "fuzzy" these days, so peeling may not be necessary. This recipe is adapted from "The Lee Brothers Simple Fresh Southern" by Matt and Ted Lee.
• 4 c. peaches, in 1-in. pieces
• 1 c. fresh raspberries
• 2 tbsp. fresh lemon juice
• 1/2 c. brown sugar
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 3/4 c. flour
• 1/4 c. fine cornmeal
• 3 tbsp. packed brown sugar
• 11/2 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. butter, cut in small pieces
• 1/2 c. buttermilk
Directions
Preheat oven to 425 degrees. Coat a 2-quart baking dish with butter or baking spray, or divide among individual dishes.
In a bowl, gently mix together peaches, raspberries, lemon juice, brown sugar, ginger and salt. Set aside.
In another bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt. Mix the butter into the flour by pinching with your fingers until the mixture resembles coarse meal and the butter is evenly distributed. Add the buttermilk and stir until just mixed.
Top the fruit with dollops of the dough, letting the fruit show through.
Bake until the fruit is bubbling and the biscuits are golden, 20 to 25 minutes.
Nutrition information per serving:
Calories230Fat7 gSodium485 mgSaturated fat4 g
Carbohydrates42 gCalcium120 mg
Protein3 gCholesterol16 mgDietary fiber4 g
Diabetic exchanges per serving: 1 fruit, 2 other carb, 11/2 fat.
PLUM CLAFOUTI
Serves 6.
Note: This recipe is adapted from King Arthur Flour's "The Baking Companion."
• Butter for pan
• 3 c. sliced plums
• 1/3 c. packed brown sugar
• 3/4 c. flour
• 1/3 c. granulated sugar
• 1/2 tsp. salt
• 3 eggs
• 11/4 c. milk
• 1 tbsp. brandy or other liqueur, if desired
• 1 tsp. vanilla
Directions
Preheat oven to 375 degrees. Place rack in middle position. Thoroughly butter a 10-inch baking dish or individual dishes.
Arrange the plum slices in the baking dish, making sure some are skin side up, and sprinkle with brown sugar.
In a small bowl, whisk together the flour, sugar and salt.
In a large bowl, whisk together eggs, milk, brandy and vanilla. Add flour to milk mixture, whisking vigorously until no lumps remain. Pour the batter over the fruit and bake for 35 to 40 minutes, until puffed and golden. Sprinkle with powdered sugar and serve immediately.
Nutrition information per serving:
Calories250Fat4 gSodium255 mgSaturated fat1 g
Carbohydrates47 gCalcium91 mg
Protein7 gCholesterol110 mgDietary fiber2 g
Diabetic exchanges per serving: 1 fruit, 2 other carb, 1 medium-fat meat.
BLUEBERRY CRUMBLE
Serves 6.
Note: This recipe is adapted from the America's Test Kitchen's "Family Baking Book." Walnuts may be toasted in a microwave oven on high for 1 to 2 minutes. Watch carefully so they don't burn.
• 4 c. blueberries
• 1/3 c. plus 1/4 c. plus 1 tbsp. granulated sugar, divided
• 1 tbsp. fresh lime juice
• 1 tsp. lime zest
• 1 tbsp. cornstarch
• 1/2 tsp. cinnamon
• 1 c. flour
• 1/4 c. packed brown sugar
• 1/2 c. chopped walnuts, lightly toasted
• 1/4 tsp. salt
• 2 tsp. vanilla
• 6 tbsp. butter, cut in pieces and softened
Directions
Preheat oven to 350 degees. Place one rack in bottom position, and another in the upper half of oven. Coat 8-inch-square dish with baking spray.
Combine blueberries, 1/3 cup sugar, lime juice, zest, cornstarch and cinnamon. Pour into baking dish and cover with foil. Place on upper oven rack.
Combine flour, brown sugar, 1/4 cup granulated sugar, walnuts, salt and vanilla. Mix the butter into the flour by pinching with your fingers until the butter is evenly distributed and the mixture starts to hold together. Turn out onto a baking sheet covered with parchment paper and spread into an even layer. Place on bottom rack of oven and bake for 12 minutes.
Remove both fruit and crumble from oven, and uncover the fruit. Crumble the partially baked topping over the fruit and sprinkle with remaining sugar. Return to the lower rack of the oven and bake until fruit is bubbling and the topping is golden, another 15 to 20 minutes, checking after 10 minutes to make sure topping isn't browning too fast.
Nutrition information per serving:
Calories414Fat18 gSodium184 mgSaturated fat8 g
Carbohydrates61 gCalcium30 mg
Protein5 gCholesterol31 mgDietary fiber4 g
Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 2 other carb, 31/2 fat.
NECTARINE CRISP
Serves 8.
Note: This recipe is adapted from www.marthastewart.com.
• 6 c. sliced nectarines
• 1/2 c. packed brown sugar
• 1 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 3/4 c. flour
• 1/2 c. old-fashioned rolled oats
• 1/3 c. brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 6 tbsp. butter, divided
Directions
Preheat oven to 375 degrees. Coat an 8-inch-square baking dish with baking spray, or use individual dishes.
Mix together nectarines, brown sugar, cornstarch, lemon juice and salt. Pour into baking dish.
In a medium bowl, stir together flour, oats, brown sugar, baking powder, salt, cinnamon and nutmeg. Add 3 tablespoons of butter into the flour by pinching with your fingers until the butter is evenly distributed in small clumps. Sprinkle topping evenly over fruit. Melt remaining butter and drizzle over the topping.
Bake for 30 minutes, until fruit is bubbling and topping is browned. Let cool slightly before serving.
Nutrition information per serving:
Calories250Fat9 gSodium244 mgSaturated fat6 g
Carbohydrates40 gCalcium45 mg
Protein3 gCholesterol23 mgDietary fiber3 g
Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 1/2 other carb, 2 fat.