Cherry Cobbler With Almond-Buttermilk Topping - 38g Carbs, 4g Fiber
From: MARTHA ROSE SHULMAN
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
The topping for this almond-scented cobbler is a buttermilk biscuit
batter made with a mixture of flours. Cornmeal contributes texture,
and whole-wheat and almond flours add nuttiness. For a gluten-free
version, substitute almond meal or rice flour for the whole-wheat
flour.
1 1/2 lb cherries, stemmed and pitted (about 5 cups)
2 Tbsp sugar
1 Tbsp fresh lemon juice
1 Tbsp sifted all-purpose flour
1/4 tsp almond extract
--> For the topping
1/2 cup whole-wheat pastry flour
1/2 cup almond meal, also called almond flour OR almond powder (1 1/2 oz)
1/2 cup fine cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/4 tsp salt
5 Tbsp cold unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk
1. Preheat the oven to 400 degrees. Butter a 2-quart baking dish.
Place the cherries in a large bowl, and add the sugar, lemon juice
and all-purpose flour. Carefully mix them together with a rubber
spatula or a large spoon until the sugar and flour have dissolved
into the liquids. Transfer to the baking dish, making sure to scrape
out all of the liquid in the bowl.
2. Sift all of the dry ingredients for the topping. If some of the
cornmeal and almond flour remain in the sifter, just dump it into
the bowl with the sifted flours. Place in the bowl of a food
processor fitted with the steel blade, and pulse a few times. Add
the butter, and pulse to cut in the butter until the mixture looks
like coarse cornmeal. Turn on the food processor, and pour in the
buttermilk with the machine running. As soon as the dough comes
together, stop the machine.
3. Spoon the topping over the cherries by the heaped tablespoon.
The cherries should be just about covered but may peek out here
and there. Place in the oven, and bake 35 to 40 minutes until
the top is nicely browned and the cherries are bubbling. Remove
from the heat, and allow to cool to warm before serving. Serve
warm (heat in a low oven for 15 minutes if necessary before serving).
Advance preparation:
You can make this several hours before serving, but reheat and
serve warm.
Serves: 8
Nutrition per Serving:
260 Calories, 5g Saturated Fat, 1g Polyunsaturated Fat,
4g Monounsaturated Fat, 20mg Cholesterol, 38g Carbs,
4g Dietary Fiber, 274 mg Sodium, 5g Protein
