Peach Cobbler with Orange Yogurt Sauce
This classic dessert from the American South is a delectable combination of fresh fruit filling and crunchy crust.
- Prep: 15 min
- Cooking: 20 min
Ingredients
- Filling
- 2 1/2 cups (675 mL) peeled peaches cut in large cubes
- 3 tbsp (45 mL) sugar
- 1 tsp (5 mL) cornstarch
- Zest and juice of half a lemon
- Crust
- 3 tbsp (45 mL) 15 or 18% cream
- 1 tbsp (15 mL) lemon juice
- 1/3 cup (80 mL) unbleached flour
- 1/4 cup (60 mL) almond flour
- 3 tbsp (45 mL) sugar
- 1/2 tsp (2.5 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- Pinch of salt
- 3 tbsp (45 mL) cold butter cut in small cubes
- Orange yogurt
- 2 tbsp (30 mL) brown sugar
- 2 tbsp (30 mL) freshly squeezed orange juice
- 1/2 cup (125 mL) plain Greek yogurt
- Zest of half an orange
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Preparation
Preheat oven to 375°F (190°C). Arrange 4 ramekins on a baking sheet.
Prepare the yogurt. In a bowl, melt the brown sugar in the orange juice. Add the yogurt and orange zest and mix well. Refrigerate.
Prepare the filling. In a bowl, combine the peaches with the sugar, cornstarch and lemon. Divide into the ramekins.
Prepare the crust. In a small bowl, mix the cream and lemon juice. Let sit for 5 minutes.
In a bowl, combine the flour, almond flour, sugar, baking powder, baking soda and salt. Add the cubed butter and cut with a dough knife or 2 knives until the butter and flour mixture has a sandy texture. Add the lemon cream and mix quickly. Divide into the ramekins, on top of the filling. Bake for about 20 minutes, until the crust is golden brown.
Serve warm or at room temperature with the orange yogurt.
Tips
For a picnic, carry the ramekins upright in a resealable container at room temperature. Keep the orange yogurt container in the cooler until serving.
If you eat the cobbler warm, try replacing the yogurt with vanilla ice cream.
Replace the peaches with mangoes and the lemon with lime.
For a "grownup" version, add 2 tbsp (30 mL) of fruit-flavoured bourbon instead of lemon or lime juice.
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Nutritional information
Per serving| Energy: | 319 Calories |
| Protein: | 6 g |
| Carbohydrate: | 47 g |
| Fat: | 13 g |
| Fibre: | 3 g |
| Sodium: | 195 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 109 mg |
| Folate: | 15 % |
| Riboflavin: | 16 % |
| Vitamin C: | 30 % |
| Vitamin E: | 26 % |
