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A Peach of a Pie
Written By: Jenny King | Issue: 2017/09 - September
As the daughter of a soda shop owner, (Bill’s Soda Shop 1939-1972), Betty Holt was introduced to sweets early in life.
She and her mother, Anne Holt of Anne’s Beauty Salon, shared a love of desserts, but Holt says, “Unfortunately, for me, they just make me fat, so I leave them alone most of the time.”
However, one of her indulgences is homemade cobbler and ice cream.
She says being on various diets throughout her life has really been her impetus to learn to cook in a more health-conscious way.
“Though I exercise daily and try to hike a lot, it really is what goes in my mouth that makes the difference,” she says.
Holt has been been a realtor in Highlands for over 30 years. She also does counseling, personal growth classes, and workshops and is a freelance writer, as well. She is sharing one of her favorite recipes from Cooking Light Magazine.
Berry-Peach Cobbler with Sugared Almonds
(Yields 12 servings of 1 cup cobbler and 1/3 cup ice cream)
Ingredients:
Filling:
18 oz. Fresh Blueberries
16 oz. Fresh Blackberries
3 medium Peaches, peeled and sliced
Cooking Spray
2/3 cup Granulated Sugar
2 ½ T. Cornstarch
3 T. fresh Lemon Juice
1/8 t. Salt
Topping:
1 cup All-Purpose Flour
¼ cup Granulated Sugar
2 T. Cornstarch
½ t. Baking Powder
1/8 t. Salt
6 T. Chilled Butter, cut into small pieces
½ cup Half-and-Half
1/3 cup Sliced Almonds
3 T. Turbinado Sugar
1 T. Egg White
Other ingredient:
4 cups Fat-Free Vanilla Ice Cream
Preparation:
Preheat oven to 350 degrees.
Prepare filing by combining blueberries, blackberries, and peaches in a 13 x 9-inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup of granulate sugar, 2 ½ tablespoons cornstarch, juice and 1/8 teaspoon salt over fruit, tossing gently to combine.
To prepare topping, lightly spoon flour into a dry measuring cup and level with a knife. Combine the flour, ¼ cup granulated sugar, 2 tablespoons cornstarch, baking powder and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until the mixture resembles coarse meal.
Add half-and-half and gently knead dough until just moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350 degrees for 50 minutes or until topping is browned.
Let stand 10 minutes. Serve with ice cream.
