Stone Cobbler
Here is a cobbler with a twist. Instead of starch or flour, we are using a bit of quinoa on the bottom to absorb the juices and add a new texture and slightly nutty flavor.
Makes
Serving size
Ingredients
4 cups (600 grams) peaches and/or nectarines, pitted and sliced
2 tablespoons lemon juice, freshly squeezed
¼ cup light brown sugar, packed
5 tablespoons butter, unsalted and cut into small pieces
2 cups rolled oats
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg, grated
½ cup buttermilk
1 teaspoon vanilla
1 ½ cups quinoa, slightly undercooked
Dollop of yogurt, crème fraiche or scoop of ice cream (optional, garnish)
Special Equipment:
9 x 13 inch baking dish
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 13 inch baking dish with cooking spray.
- Place peaches, lemon juice and brown sugar in a large mixing bowl. Set aside for 10 minutes.
- Combine the butter, oats, sugar, baking powder, cinnamon and nutmeg in a separate large mixing bowl.
- Work the ingredients with your hands until they form a crumbly mixture.
- Add buttermilk and vanilla. Combine until the mixture forms a dough.
- Spread quinoa in an even layer on the bottom of the baking dish.
- Arrange peaches and its juices evenly over the quinoa in the prepared dish
- Sprinkle the dough over the peaches. Press down slightly.
- Bake for about 30 minutes, until the pastry is golden brown, and the fruit is juicy and bubbling.
- Serve warm with yogurt, creme fraiche or ice cream.
Cooking Tip
As summer progresses you can substitute peaches and nectarines for plums or pears for an equally delicious result.
Recipe Contributed by FamilyCook Productions
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