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Serve this Peach Cobbler warm from the oven, alone, or topped with a little cold cream or vanilla ice cream. Heavenly!

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Name: Sourdough Peach cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 3 cups peeled fresh peaches home canned no sugar or liquid; 1/4 cup butter; 1/4 cup Rapadura or sucanat; 1/2 cup sourdough starter; 1/4 cup freshly ground spelt flour; 1/2 cup Rapadura or sucanat; 1/4 cup raw milk; pinch unrefined sea salt; 1 tsp. baking soda

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INGREDIENTS

3 cups peeled fresh peaches ; home canned no sugar or liquid
1/4 cup butter
1/4 cup Rapadura or sucanat
1/2 cup sourdough starter
1/4 cup freshly ground spelt flour
1/2 cup Rapadura or sucanat
1/4 cup raw milk
pinch unrefined sea salt
1 tsp. baking soda

Servings

INSTRUCTIONS

7 hours before baking, combine the spelt flour and sourdough starter. Cover and let soak until you are ready to make the cobbler.

When you are ready to bake, pre-heat the oven to 350 Degrees F.

In a small saucepan, combine the peaches, butter and 1/4 cup Rapadura. Bring to a boil and simmer until the butter is melted, stirring.

Pour the peach mixture into a buttered 8" x 8" baking dish.

Combine the sourdough mixture, 1/2 cup Rapadura, the milk and salt and stir well to combine. Add the baking soda and stir.

Pour this mixture over the peaches in your baking dish. Don't worry if all of the peaches are not covered by the batter.

Bake at 350 degrees F. for approximately 25 minutes. When you tap the center of the cobbler, it will not be "firm" but you can tell when it is no longer liquid underneath. Then it is done.

Allow to cool for at least 10 minutes before serving.

NOTES

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Sourdough Peach cobbler

3 cups peeled fresh peaches home canned no sugar or liquid
1/4 cup butter
1/4 cup Rapadura or sucanat
1/2 cup sourdough starter
1/4 cup freshly ground spelt flour
1/2 cup Rapadura or sucanat
1/4 cup raw milk
 pinch unrefined sea salt
1 tsp. baking soda

7 hours before baking, combine the spelt flour and sourdough starter. Cover and let soak until you are ready to make the cobbler.

When you are ready to bake, pre-heat the oven to 350 Degrees F.

In a small saucepan, combine the peaches, butter and 1/4 cup Rapadura. Bring to a boil and simmer until the butter is melted, stirring.

Pour the peach mixture into a buttered 8" x 8" baking dish.

Combine the sourdough mixture, 1/2 cup Rapadura, the milk and salt and stir well to combine. Add the baking soda and stir.

Pour this mixture over the peaches in your baking dish. Don't worry if all of the peaches are not covered by the batter.

Bake at 350 degrees F. for approximately 25 minutes. When you tap the center of the cobbler, it will not be "firm" but you can tell when it is no longer liquid underneath. Then it is done.

Allow to cool for at least 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 6 Servings

Calories: 392
Calories from Fat: 75 (19%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.3g
Cholesterol 36.7mg		11 %
Sodium 762mg		26 %
Potassium 1548.1mg		41 %
Total Carbohydrate 47.3g		14 %
	Dietary Fiber 0g	0 %
	Sugars, other 47.3g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 392

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