What's a healthy recipe for peach cobbler?

A touch of brandy to spike the fruit and whole wheat flour, wheat germ and walnuts to add nutrients and fiber to the topping makes this peach cobbler a lot keener than most.

Spirited Peach Cobbler

Makes: 8 servings
Prep Time: 20 min.
Cook Time: 40 min.

1 cup frozen white grape juice concentrate
6 cups sliced frozen freestone peaches
1/3 cup Sucanat (unrefined cane sugar)
1/4 cup peach brandy
2 tablespoons cornstarch
2 tablespoons cold water

1/2 cup whole wheat pastry flour
1/4 cup wheat germ
1/3 cup Sucanat
3 tablespoons chopped walnuts
1 teaspoon ground cinnamon
3 tablespoons prune puree

  1. Preheat oven to 350° F. In ovenproof and stovetop safe (Corning Ware-type) 2-quart casserole, heat juice concentrate over medium heat for 3 minutes or until thawed.
  2. Add peaches and lower heat to simmer and cook for 5 minutes, or until peaches are almost thawed.
  3. Add Sucanat and stir to mix. Add peach brandy and simmer 3 minutes.        
  4. Liquid will have the consistency of syrup. Turn off heat, and remove 1-1/2 cups of the syrup, setting aside in a small saucepan.                     
  5. Dissolve cornstarch in water and stir into filling. Add peaches and lower heat to simmer and cook for 5 minutes, or until peaches are almost thawed.
  6. Topping: Place the flour, wheat germ, Sucanat, walnuts and cinnamon in food processor blender, and pulse to mix.                        
  7. Add the Prune puree and process until mixture has the consistency of a moist crumb.  
  8. Sprinkle generously over filling and bake for 30 minutes or until lightly browned.
  9. Bring the reserved syrup to a boil over medium heat, stirring frequently.                        10. Cook down and reduce syrup to about 1 cup, approximately 10 minutes. Spoon over warm cobbler.                  

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