Sweet blueberries and juicy peaches remind me of summer. With its buttery biscuit topping, this cobbler brings back memories of backyard picnics and barbeques. Don’t forget the ice cream when serving this dessert. If you like, you can substitute the buttermilk with low-fat plain kefir, a cultured yogurtlike drink. Full of Lactobacillus acidophilus, a beneficial probiotic that aids in digestion, kefir is widely available at health food stores.
Recipe information
Yield
serves 8-10
Ingredients
FILLING
TOPPING
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
To make the filling, toss all the filling ingredients together in a bowl. Spoon into an 8-inch square baking pan.
Step 3
To make the topping, pulse the flour, baking powder, baking soda, salt, and cinnamon in a food processor with the cold butter until it resembles coarse meal. Place the mixture in a bowl. In a separate bowl, whisk together the lemon zest, agave nectar, and buttermilk. Make a well in the center of the flour mixture and slowly pour the buttermilk mixture into the well. Use a fork to gently stir the ingredients together to form a dough. Turn the dough out onto a lightly floured work surface and pat into an 8-inch square. Drape the dough carefully over the fruit, cobbling it by pinching it all over the top. Take care not to tear it. If you do make a hole, just press the dough together with your wet fingers. Prick the dough all over with a fork and bake for 35 to 40 minutes, until golden. Let cool in the pan for 15 to 20 minutes to set before serving. Serve with vanilla ice cream if desired.
