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Stone Fruit Cobbler

Ripe nectarines, peaches and plums are tossed with a generous dose of sugar and spices and then blanketed with a biscuit-like topping made from whole-grain spelt, barley and soy flours. Including whole grains in your diet helps, and they’ve never tasted sweeter.

by Beverly Lynn Bennett

January 19, 2010

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Serves: 4 to 6
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Serves 4 to 6

What You Need for the Filling:

  • 1 pound nectarines
  • 1 pound peaches
  • 1 pound plums
  • 1/3 cup whole-grain spelt flour
  • 1/3 cup turbinado sugar
  • Zest of one orange
  • 1 tablespoon fresh orange juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg

What You Need for the Topping:

  • 2/3 cup soymilk
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla
  • 1 cup barley flour
  • 2/3 cup whole-grain spelt flour
  • 1/4 cup soy flour
  • 1/3 cup turbinado sugar
  • 1 teaspoon non-aluminum baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/3 cup non-hydrogenated margarine

What you do:

  1. For the filling, cut the stone fruits into 1/2-inch thick slices. Place the sliced fruit in a large bowl, add the remaining ingredients and toss well to thoroughly coat the fruit. Transfer to an 8x10-inch casserole dish or other large baking vessel and set aside while preparing the topping
  2. In a small bowl, place the soymilk, orange juice and vanilla, stir to combine and set aside for 10 minutes. In a medium bowl, place the barley, spelt and soy flours, turbinado sugar, baking powder and soda, sea salt and spices, and stir to combine. Add the margarine to the dry ingredients. Using your fingers, break the margarine up into small pieces and thoroughly cut it into the dry ingredients. After the soymilk mixture has set for 10 minutes, add to the topping mixture and stir well to combine.
  3. Starting at the outer edge of the baking dish, drop the topping mixture, by small spoonfuls, over the fruit mixture. Scatter the topping randomly over the fruit, then spread the topping gently to cover the fruit filling. The topping should appear bumpy or “cobbled” and should not necessarily cover all of the fruit.
  4. Bake at 375 degrees for 35 to 40 minutes or until the fruit is tender. Remove from oven, and set aside to cool slightly before serving. Serve the cobbler warm with sorbet or non-dairy ice cream.

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