Featuring DHC Quinoa Bowl
INGREDIENTS (serves 8)
2 1/2 pounds peaches, peeled and sliced
1/2 cup brown sugar, or to taste
2 Tablespoons butter, softened
2 DHC Quinoa Bowls
1 1/2 cups flour
1/4 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 orange
1/2 cup chilled butter
2/3 cup whipping cream
1 cup blueberries
Preheat oven to 400 degrees. Toss the peach slices with the brown sugar. Lightly grease 8 individual baking dishes with the butter and fill with the peaches. Bake for 15 minutes.
While the peaches are baking, make the cobbler topping. In a large bowl, mix the quinoa, flour, brown sugar, baking powder, salt and grated orange rind. With a pastry blender, cut in the chilled butter until the mixture looks like coarse cornmeal. Stir in the cream.
Divide the blueberries among the 8 baking dishes. With a spoon, drop the batter onto the fruit, covering the surfaces as much as possible. Bake for 20 to 30 minutes more or until the crust is a golden brown.
• You can also bake this cobbler
using a single 9x9x2 inch baking
dish. On the second pass, bake for
40 minutes or until peaches are
tender and crust is golden brown.
• To easily peel a ripe peach: Dip into boiling water for 45 seconds. Let cool and the skin should slip off easily.
• Grate the orange peel right into
the mixing bowl to capture the