Tender and buttery, this cobbler's crust is a nice foil for the intense filling. You can bake in any 2-quart baking dish, from round to rectangular. For a special treat (and an extra 55 calories and half a gram of saturated fat), top with a small scoop of vanilla low-fat ice cream.
9 ounces all-purpose flour (about 2 cups)
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter
2 teaspoons fresh lemon juice
4 to 5 tablespoons ice water
1 1/4 cups sugar
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 1/2 pounds red plums, pitted and cut into 1/2-inch-thick slices
2 peaches (about 1 pound), pitted and cut into 1/2-inch-thick slices
1/2 teaspoon vanilla extract
1 tablespoon butter, melted
2 teaspoons fat-free milk
1 tablespoon sugar
How to Make It
Weigh or lightly spoon 9 ounces flour into dry measuring cups, and level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle surface with juice and ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press two-thirds of dough into a 4-inch circle on plastic wrap, and cover. Press remaining dough into a 4-inch circle on plastic wrap, and cover. Chill 3 hours or overnight.
Preheat the oven to 425°. Place a foil-lined baking sheet on middle rack.
To prepare filling, combine 1 1/4 cups sugar and next 4 ingredients (through allspice) in a small bowl, stirring with a whisk. Combine plums and peaches in a large bowl; sprinkle flour mixture over plum mixture. Drizzle with vanilla and melted butter; toss gently.
Working with large portion, roll dough out on a lightly floured surface into a 13 x 9-inch rectangle. Fit into a 2-quart glass or ceramic baking dish coated with cooking spray. Spoon plum mixture into crust. Roll the remaining portion of dough into an 11 x 7-inch rectangle. Cut dough lengthwise into 1/2-inch-thick strips; arrange strips in a lattice design over plum mixture. Seal dough strips around edges of crust. Lightly brush strips with milk; sprinkle evenly with remaining 1 tablespoon sugar. Place baking dish on preheated pan; bake at 425° for 20 minutes.
Reduce oven temperature to 375° (do not remove cobbler from oven). Bake for 50 minutes or until crust is golden and filling is bubbly. Cool at least 1 hour.
This was a hit - I did modify it though, hence the three stars. I used a 1/2c butter for the dough - just wasn't combining as I had expected. I cut up the fruit and sprinkled about 1 T. of sugar on the fruit and mixed and let it sit while I rolled out the 1st crust. I also only used 1/2 c of sugar in the flour/spice mix - with good fruit, lots of sugar isn't needed. Less sugar also insures that there won't be as much "juice" - since the juice is a lot of the melted sugar. I used two nectarines instead of peaches, I like them better. It had a nice sweet-sour mix which my family loves; and set up nicely. Wasn't a huge fan of the crust - it was just a crust; the cobbler isn't really about the crust anyway. But I will probably use my pie crust recipe in the future.
I made this for dinner tonight. The dough recipe was not large enough for the pan size designated, therefore it was worked too hard in order to fit... and it was tough. Didn't taste bad but it was disappointing. The fruit portion was good although there was a lot of juice...understandably that is dependant upon the fruit but I thought 6 Tbsp of flour would take care of the liquid. I would have given it 3 stars until I read "good solid recipe". Not so. "has potential" is more like it.
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