Raspberry-Peach Cobbler
6
Points®
Temps total: 1 h • Préparation: 15 min • Cuisson: 45 min • Portions: 8 • Difficulté: Facile
We lightened up this cobbler by using reduced-fat sour cream and less butter. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches.
Ingrédients
Peach
6 medium, halved, pitted and thinly sliced (about 1 3/4 lbs)
Powdered sugar (confectioner's)
3 tbsp(s)
Raspberries
1 cup(s)
All-purpose flour
¾ cup(s)
Sugar
3½ tbsp(s), granulated, divided
Baking powder
½ tsp(s)
Baking soda
¼ tsp(s)
Table salt
¼ tsp(s)
Salted butter
3 tbsp(s), unsalted, cold
Reduced-fat sour cream
⅓ tbsp(s)
Vanilla extract
1 tsp(s)
Instructions
1
Preheat oven to 180ºC (350ºF).
2
Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 20-cm (8-inch) square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
3
In a large bowl, combine flour, 45ml (3 Tbsp) of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles coarse crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
4
Place clumps of crumb mixture over fruit; sprinkle with remaining 7ml (1/2 Tbsp) of sugar.
5
Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 125ml (1/2 cup) per serving.
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