This is a light version of the classic summer cobbler. You
can mix blackberries and raspberries in with the peaches for a variation on this
dish.
This is a light version of the classic summer cobbler. You
can mix blackberries and raspberries in with the peaches for a variation on this
dish.
Serves 8
Filling:
6 cups fresh peaches
1/3 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
Topping:
1 1/3 cups flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup fat-free or light sour cream
3 tablespoons milk
1 teaspoon sugar
Preheat oven to 350º. To prepare filling, combine first 4 ingredients in a 11 x 7-inch baking dish.
To prepare the topping, measure flour with dry measuring cups. Combine flour and next 4 ingredients in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough. Drop dough by spoonfuls on to peach filling to form 8 dumplings. Brush dumplings with milk; sprinkle each with sugar. Place on dish on cookie sheet.
Bake at 350º for 50 minutes or until filling is bubbly and dumplings are lightly browned.