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Quinoa Cobbler

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

DIRECTIONS

Preheat oven to 400°. 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.

 

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Tips:
  • 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 orange essence.