PEACH COBBLER Serves 8 1/2 cup Giant brown sugar
1 tablespoon Giant cornstarch
1 ½ pounds Giant fresh peaches, peeled and sliced
1 tablespoon Giant lemon juice
1 cup Giant all-purpose flour
¼ cup Giant granulated sugar
1 teaspoon Giant baking powder
½ teaspoon Giant baking soda
¼ teaspoon kosher salt
4 tablespoons cold, Giant unsalted butter cut into small pieces
1/4 cup Giant low fat buttermilk and 2 tablespoons for brushing the tops
Coarse sugar like demurer or granulated sugar
Preheat the oven to 375 degrees.
Line a baking sheet with a nonstick silicone baking mat or parchment paper and set aside.
Mix the sugar with the cornstarch and salt.
In a large bowl, toss the peaches with the sugar mixture, lemon juice; set aside.
To make the biscuit dough, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Work the cold butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
Add the most of the buttermilk and fold with a rubber scraper or your hands until the butter milk has been absorbed and there are no dry patches.
Do not overwork, the dough will be wet.
Use the remainder to brush the cobblers.
Place in the refrigerator until topping is chilled for a flakier biscuit.
Divide the fruit among eight 8 ounce ramekins or other ovenproof dishes and spoon the biscuit dough on top.
Brush the dough with buttermilk and sprinkle with sugar.
Bake until the pastry is lightly browned and cooked through, about 25 minutes.
Serve warm or at room temperature.
Per serving: 210 calories, 6 g fat, 4 g saturated fat, 16 mg cholesterol,
269 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein