Kiwi Peach Cobbler

This fruity dessert casserole uses whole wheat flour in the topping, which adds a little extra fiber to the cobbler.

Kiwi Peach Cobbler + enlarge image
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Makes:
8 servings
Serving Size:
3/4 cup
Prep:
30 mins
Bake:
20 mins 400°F
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Kiwi Peach Cobbler

Ingredients
1/2
cup white whole-wheat flour
2
tablespoons sugar
1
teaspoon baking powder
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8
teaspoon salt
3
tablespoons butter, cut up
3/4
cup sugar
1
tablespoon cornstarch
2
cups sliced, peeled, pitted fresh peaches or sliced loose-pack frozen peaches, thawed
3
cups kiwi fruit, peeled and sliced (about 9)
1/4
cup nonfat milk
 
Sorbet, frozen yogurt, frozen light whipped dessert topping (thawed), optional

Directions

  1. Preheat oven to 400 degrees F. In a large mixing bowl stir together all-purpose flour, white whole-wheat flour, the 2 tablespoons sugar, baking powder, cinnamon, cloves, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs; set aside.
  2. In a large saucepan combine the 3/4 cup sugar and cornstarch (if using frozen peaches, add 2 extra teaspoons cornstarch). Add peaches. Cook and stir until thickened and bubbly. Add the sliced kiwi fruit. Heat through. Remove pan from heat; keep warm.
  3. In a small bowl beat together egg whites and milk. Add to flour mixture, stirring just enough to moisten. Transfer hot fruit filling to an ungreased 2-quart square baking dish. Spoon topping over the filling in mounds. Bake, uncovered, about 20 minutes or until a wooden toothpick inserted in topping comes out clean. Let stand 20 minutes before serving. Serve with sorbet, frozen yogurt, or light whipped dessert topping, if desired.

Nutrition Facts

(Kiwi Peach Cobbler)
    Per serving:
  • 262 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 116 mg sodium,
  • 51 g carb.,
  • 4 g fiber,
  • 35 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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