Dessert: Peach, Plum and Blackberry Cobbler

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Peach, Plum and Blackberry Cobbler

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

6 peaches, peeled, pitted, sliced
2 red plums, halved, pitted, sliced
1 1/2-pint basket blackberries or 1 1/2 cups frozen, unthawed
2/3 cup plus 1 tablespoon sugar
3 tablespoons quick-cooking tapioca
3/4 cup plus 2 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
5 tablespoons chilled unsalted butter
6 tablespoons chilled whipping cream
3 tablespoons golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Sweetened whipped cream

Instructions

Preheat oven to 400 °F. Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend. Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.
Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal. Add cream; stir until moist clumps form. Gather into ball. Using floured hands, pat out dough on floured surface to 6-inch square. Cut into 6 equal rectangles.
Mix brown sugar, spices and 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together.
Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream.

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