Lunch: Blueberry-Peach Cobbler with Pecans

Recipe by Robert Landolphi It's best to make this cobbler during the summer months when fresh blueberries and peaches are at their peak, but you can enjoy it year-round if you use frozen fruit.

This recipe includes fertility superfoods such as:

Cinnamon, Brown Rice

Health and fertility benefits of Blueberry-Peach Cobbler with Pecans

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). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/3 cup granulated sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 1/2 pounds fresh peaches, peeled, pittted, and thinly sliced (about 4)
2 cups fresh or frozen blueberries
Cooking spray
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
0.9 ounce oat flour (about 1/4 cup)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/4 cup chilled unsalted butter, cut into small pieces
3/4 cup low-fat buttermilk
1/4 cup chopped pecans
1/2 teaspoon vanilla extract
1 teaspoon turbinado sugar
Vanilla light ice cream (optional)

Instructions

Preheat oven to 375 °.
Combine first 3 ingredients in a large bowl; add peaches and blueberries, tossing to coat. Pour mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 2 tablespoons granulated sugar, and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, pecans, and vanilla, stirring just until moist.
Drop 9 spoonfuls of batter over fruit mixture; sprinkle with turbinado sugar. Bake at 375 ° for 35 minutes or until topping is browned. Serve with ice cream, if desired.

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