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Too Easy Peach
Cobbler
What better recipe for this particular column than
one saying "Too Easy" right in its title? This dish
couldn't be quicker, and it received a universal
thumbs-up from all of our taste-testers. In fact, it
disappeared so fast on the first go-around we had to
make it again to satisfy those who "heard there was
something really good in the test kitchen" and were
disappointed at finding only an empty pan!
Joanne Sawyer of Newburgh, Indiana sent us this
recipe. She says, "This tasty,
quick-to-make-at-the-last-minute summer dessert uses
bread! Peaches are the called-for fruit, but I've
made it with nectarines and apples. Now if I could
only send you the peaches from our local peach
orchard! They're available about July, and my mouth
is already watering for them.”
6 to 7 medium-sized peaches (2 pounds), peeled and
sliced, OR 2 large (1 pound, 15 ounce) cans sliced
peaches, drained
4 to 5 slices white bread, crusts removed, sliced
into 4 strips each
1 1/4 cups (8 3/4 ounces) sugar (brown or
granulated) 2 tablespoons (1/2 ounce) unbleached
all-purpose flour
1 egg
1/2 cup (1 stick, 4 ounces) butter, melted
1/4 teaspoon nutmeg or a sprinkling of cinnamon
(optional)
Grease an 8-inch square or 9-inch round pan. Layer
the sliced peaches into the pan, and top the peaches
with the strips of bread.
In a small mixing bowl, whisk together the sugar,
flour, egg and melted butter. Pour this batter over
the bread strips. Sprinkle with the nutmeg or
cinnamon, if you're using it.
Bake the cobbler in a preheated 350°F oven for 45
minutes, until it's golden brown. Serve it hot or
warm, with vanilla ice cream or whipped cream, if
desired. Yield: 8 servings.
Nutrition information per serving (1/8 of cobbler,
145g): 296 cal, 12g fat, 2g protein, 16g complex
carbohydrates, 31g sugar, 2g dietary fiber, 31mg
cholesterol, 202mg sodium, 190mg potassium, 153RE
vitamin A, 6mg vitamin C, 1mg iron, 25mg calcium,
29mg phosphorus.
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