The Seriously Slimming Cobbler
- For the Cobbler
- 6 ounces granulated sugar
- 6 ounces general purpose flour
- 4 eggs
- 5 tablespoons milk
- 2 1/2 - 3 pounds peaches (strawberries, raspberries and sour cherries work too)
- A drop of vanilla extract
- For the Basil Infused Cream (Totally Optional)
- 2 cups light cream
- 5-6 small basil leaves, from the top of the plant
- Preheat the oven to 325F.
- Halve or cut the fruits, and reserve the juices. (Something like 1/2-inch pieces will do just fine.)
- Beat the egg yolks with the sugar, milk and fruit juices until creamy. Add the vanilla extract and flour, and mix until fully combined.
- Beat the egg whites until stiff. Gently fold the whites into the cake batter.
- Grease and flour a 9x13-inch baking pan. Pour the batter into the pan and spread it with spatula. Arrange the fruit on top of the batter. (It will be a lot of fruit, but go for it.)
- Bake for about 25 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. (It's very important not to over-bake, so watch carefully. It will be done when it is barely done -- the crust will bubble up and cover the fruit partially, but the center should be very moist and close to creamy.)
- Remove the pan from the oven, let it cool completely and place in the fridge for about three hours or overnight.
- About half an hour before serving, mix the cream with the basil leaves (use whole leaves, do not chop).
- Serve the cobbler chilled, with a couple of drops of basil cream on top.
sugar, flour, eggs, milk, peaches, vanilla, cream, light cream, basil
Taken from food52.com/recipes/22994-the-seriously-slimming-cobbler (may not work)