Just Peachy – August is National Peach Month!

By: Jodie Shield, RDN

Be a peach mom. So what if August 24th is National Peach Pie Day! Surprise your family with mini peach cobblers instead. They’re way easier to make because you bake everything in a regular-size muffin tin. And thanks to the white whole-wheat flour and fresh, juicy, naturally sweet peaches, my cobbler is health-o-licious. That’s healthy and delicious! Be sure to try my Grilled Peach Gazpacho Soup and Alton Brown’s Peach Upside-Down Cakes. Both are on my iTunes app Time To Eat Healthy: Homemade Meals in Minutes.

Mini Peach Cobblers

12 servings

Prep time = 15 minutes

Cooking time = 15 minutes

Ingredients:

¾ cup sugar

1 cup white whole-wheat flour

2 teaspoons baking powder

¾ cup buttermilk

½ stick unsalted butter, melted

3-4 fresh peaches, peeled, pitted and diced into bite-size pieces

1 teaspoon cinnamon

2 tablespoons brown sugar

Steps:

  1. Preheat oven to 350°F.
  2. In large bowl, mix together sugar, flour, baking powder, and buttermilk by hand until moistened.
  3. Place about 1 teaspoon of melted butter into each well of a regular-sized muffin tin. Drop about 2 tablespoons of batter into each well and top with 1 heaping tablespoon of diced peaches. Sprinkle with cinnamon and brown sugar.
  4. Bake for 15 minutes. Remove from oven and let everything cool almost completely before taking mini peach cobblers out of muffin tin. Serve with a scoop of vanilla ice cream, gelato, or frozen yogurt.

Nutrition Information per serving (without ice cream): 160 calories, 2 grams protein, 29 grams carbohydrate, 4 grams fat, 2.5 grams saturated fat, 11 milligrams cholesterol, 2 grams fiber, 101milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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