- 10 juicy ripe peaches, peeled and cut in wedges
- 1-1/2 cups sifted cake flour, or all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 5 tablespoons butter, chilled
- 2 egg whites, beaten; or 4 ounces (½ cup) egg-substitute
- 3/4 cups buttermilk
- 1/4 cup water
- Butter-flavored vegetable spray
- 1 cup light brown sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 tablespoons butter or margarine, melted
Preheat oven to 400 degrees F.
Clean, peel and cut peaches. In a mixing bowl, combine flour, salt, baking powder, baking soda and sugar. With a pastry blender or two knives, cut in the butter and mix until crumbs are about the size of peas. Make a well in the flour mixture. Add beaten egg whites, buttermilk and water. Stir to mix well without beating. Set batter aside.
With butter-flavored spray or butter, coat an 11 X 7 X 2-inch glass baking pan; set aside.
Put peaches into a large mixing bowl; add sugar, nutmeg and cinnamon, but mix carefully so as not to bruise the fruit, which is delicate. Pour into oven pan, and with care, arrange evenly to cover bottom. Dribble melted butter over all.
Spread the batter over peaches, indenting with a spoon here and there to provide breathing space. Bake 25 minutes, or until golden and bubbly. To serve, spoon warm cobbler into sherbet glasses and top each with vanilla frozen yogurt. The cobbler is best served immediately after baking, but it may be reheated effectively in a microwave. The same batter may crown any type of fruit.
Yield: 6 to 8 servings.