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Recipe Favorites: Peach and Berry Cobbler

Peach and Berry CobblerYou don’t have to read this blog too long to realize I’m not much of a dessert eater. Long before I ever heard of the South Beach Diet, I would have rather had something salty and crispy over a sweet treat any time. I still don’t make dessert often, but this cobbler I made last summer is something I’d make for guests when I did want a dessert. I absolutely loved the only-slightly-sweet flavor of this cobbler, and it’s going to be the very first dessert recipe I designate as a Recipe Favorite.

I made this before I fell in love with Agave nectar, and now I’d probably use it in the filling instead of Splenda. One thing that makes this more South Beach friendly than other cobbler recipes is the whole wheat pastry flour; it’s lower on the glycemic index than white flour and is a wonderful ingredient for baking. The crust is more like a biscuit topping than a pastry crust, but I liked it a lot with the fruit filling. I’d also use this recipe to make a cobbler with just peaches, berries, or apples.

Peach and Berry Cobbler
(6-8 servings, adapted from The Sonoma Diet Book, with thanks to Farmgirl for sharing the recipe. This recipe is slightly adapated from the original recipe for Peach and Berry Cobbler which has more photos of the process.)

Topping Ingredients:
1 cup whole wheat pastry flour
1 1/2 tsp. baking powder
2 T or more Splenda
1/4 tsp. ground ginger or cinnamon (I used ginger)
1/8 tsp. salt
2 T butter
1/3 cup plain fat-free yogurt (I used 4 oz. low carb vanilla yogurt)
1 egg, slightly beaten

(optional, additional ground ginger or cinnamon to sprinkle over topping)

Filling Ingredients:
1/3 cup cold water
4 tsp. cornstarch (I used arrowroot starch, which is better for South Beach. Arrowroot starch is sold in health food stores, or you can get it at Penzeys.)
2 T Splenda or Agave Nectar
3 cups peeled, sliced peaches
2 cups fresh or frozen unsweetened rasberries or blueberries
(or use 5 cups peaches or 5 cups berries)


To start topping: In medium bowl stir together flour, baking powder, ginger, Splenda, and salt. Using a pastry blender, cut in butter until mixture is the consistency of coarse crumbs. Set aside.

For filling: In large saucepan stir together cold water and cornstarch until well combined. Stir in Splenda or Agave, add peaches and/or berries, and cook over low heat until thickened and bubbly. Cover pan and keep filling warm.

To finish topping: In a small bowl stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring until just moistened.

Spray crockery dish or individual ramekins with non-stick spray. Pour in warm filling, then drop topping from a spoon onto hot filling. (I spread it around a bit with my fingers.) Bake about 30 minutes for one large cobbler, or 20 minutes for smaller individual cobblers, until a toothpick inserted into topping comes out clean. Cool slightly and sprinkle with additional ginger or cinnamon if desired. Serve warm.

Printer Friendly Recipe

South Beach Suggestions:
Made with whole wheat pastry flour, Splenda or Agave nectar, arrowroot starch, and low carb yogurt, this would be acceptable for the South Beach Diet, phase two or three. It does contain a small amount of butter, which you could substitute with margarine, but I wouldn’t worry about that much butter in something you’re not eating a lot of. Even if you used cornstarch, the amount per serving is very small. For phase two, I would limit serving sizes, since there is fruit in addition to the crust, both of which are high in carbs.

More Desserts that are South Beach Friendly:
Greek Yogurt with Agave Nectar and Pecans
Reduced Sugar Layered Pumpkin Cheesecake
Sugar-Free Layered Pumpkin Cheesecake
Low Carb Cookies with Meringue and Pecans
Strawberries Romanof

Yummy Sounding Cobbler Recipes from Other Blogs:
(Recipes from other blogs may not be South Beach Diet friendly, check ingredients.)
Elise’s Dad’s Apple Cobbler from Simply Recipes
A Lovely Peach Cobbler from Nami Nami
Apricot and Blueberry Cobbler from Cook and Eat
Berry Cobbler from David Lebovitz
Peach Blackberry Cobbler from Alpineberry

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15 comments on “Recipe Favorites: Peach and Berry Cobbler”

  1. berries! cobbler!
    i SO wish i had berries — and raining too hard to go out to the store!

  2. Oh man, I am a cobbler fiend! Living in Paris you don’t see a lot of it on the menu but I like to surprise my French friends with berry cobbler when I can. I recently made it for my landlords who gobbled silently away with delight. Great recipe, thanks! Bises, M.G.

  3. So does the agave just taste sweet after it’s been cooked? Are do you still slightly taste the flavor. Either way great recipe, a blog you might want to check out…http://www.lovempyhilly.com has lots of similar recipes.

  4. Sher, I also hurry past the chips! Nuts are my total downfall because they’re South Beach friendly, but you need to limit the amount, and that’s hard for me!

  5. Yes, I love salty and crispy better than sweet–that’s why I walk by the potato chip section of the store very quickly. But, I also love cobbler and that looks great!

  6. Heather sorry to hear about the lack of good fruit in Hong Kong, but think of the good seafood that I can’t ever get here!

    Kevin, blueberry cobbler sounds great!

    EMWK, so glad you liked it, and thanks for letting me know!

  7. I made this tonight, and loved it. Thanks!

  8. Peach and berry cobbler is one of my favorites. I just made one with blueberries a while ago.

  9. Hi Kalyn, I love cobblers of any kind. It’s unfortunate that peaches, nectarines etc. are never fresh or ripe as they have to come too far. I have to use the frozen variety & even that doesn’t do it justice. I hope you savored every bite! 🙂

  10. Marie, I want to get some peaches too.

    Kelly, it was really good.

    Mari, me too.

    Ruth, wouldn’t that be fun. Do you believe I’ve never been to Canada.

    Christine thanks. Blackberry-peach crisp sounds wonderful.

  11. Beautiful photo, Kalyn. It looks positively delicious.
    And how funny that I would be reading your post as the blackberries I just picked are waiting on the kitchen counter to be turned into a peach-blackberry crisp! I’m going to take a tip from you and use agave as the sweetener. Thanks!

  12. It does look awesome…I’m positively drooling. When are you going to bring a plateful by?

  13. It looks really good, but I’m still hooked on the greek yogurt with agave nectar!

  14. I love dessert, it’s my favorite. This one looks great.

  15. I was surprised to see a dessert today! It looks wonderful! Utah peaches are delicious right now, I will have to try this!

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