Mini Fig-Peach Cobblers with Whole-Grain Topping

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

August 5, 2013 • 0 comments

Clean eating fig peach cobbler with whole grain topping

One day recently I had an intense craving for a summer fruit cobbler. An abundance of figs in my fridge proved the inspiration for the base I created for this easy-going dessert. This time of year, fig trees are going bonkers, producing buckets of perfectly ripened fruit. Figs are available at most stores now, but if you’re really lucky and have a fig tree in your yard or a generous neighbor who does, you’re set to go for this recipe.

Nutritionally, 1/2 cup of fresh figs pack in 5 grams fiber, 10% of the Daily Value for potassium and 6% for calcium.

Mixing in a bit of stone fruit, like peaches or plums, adds balance with tartness and high water content to the figs, with their mellow sweetness and lower water content.

Clean eating fig peach cobbler with whole-grain topping

Print Recipe

Mini Fig-Peach Cobblers with Whole-Grain Topping

For the filling:

2 cups stemmed fresh Black Mission figs cut into eighths

1 cup sliced and halved peaches

2 tablespoons + 1 teaspoon light agave nectar

1 1/2 teaspoons grated lemon zest

1/4 teaspoon ground cinnamon

For the topping:

1/4 cup unbleached white whole-wheat or whole-wheat pastry flour

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup milk

2 tablespoons packed light brown sugar

1 tablespoon expeller-pressed canola oil

2 tablespoons rolled oats

Whipped coconut cream or your favorite ice cream

Preheat oven to 375°F (190°C, or gas mark 5). Place 6 small (6-ounce) ramekins on a sheet pan and spray them with nonstick spray.

For the filling: Combine all of the filling ingredients in a bowl.

For the topping: In a medium bowl, whisk together flour, baking powder, and salt. Add milk, sugar and oil and stir just until smooth. Drop the batter evenly over the fruit, spread, and sprinkle the dry oats on top.

Bake on the middle rack until golden and a toothpick inserted into the center of the topping comes out clean, about 30 minutes. Cool slightly and right before serving top with dollops of coconut cream or ice cream. Leftovers may be refrigerated and then reheated until warm.

Prep time: 25 minutes

Cook time: 30 minutes

Makes 6 servings

Nutrition Facts (per serving, not including cream): 220 calories, 5 g total fat (trace saturated fat, 0 g trans fat), 258 mg sodium, 2 mg cholesterol, 39 g total carbohydrate (4 g fiber), 6 g protein, 5% DV iron, 8% DV calcium, 4% DV Vitamin A, 6% DV Vitamin C.