Peach cobbler is my favorite fruit-based dessert. Although it’s wonderful with ice cream, it’s also good with a bit of milk or even plain Greek yogurt to add some extra protein.
This recipe is one I found on Food.com several years ago, and it’s very adaptable. Below is my favorite version, but you can also try different sweeteners, use canned peaches, regular flour, or regular butter with good results.
- 6 medium peaches, skins removed, sliced
- ¼ cup + 1 tbsp. sugar
- 1 tbsp. cornstarch
- 1 tsp. lemon juice
- ½ tsp. cinnamon
- 1 cup whole wheat pastry flour
- 1½ tsp. baking powder
- ¼ tsp. table salt
- 3 tablespoons light butter spread (trans-fat free)
- ½ cup unsweetened vanilla almond milk
- Preheat oven to 375°F. Spray an 8-inch baking pan with cooking spray.
- In a saucepan on the stovetop, combine peaches, ¼ cup sugar, cornstarch, lemon juice, and cinnamon, and toss to coat. Bring to a boil and cook about 1 minute, until thickened. Remove from heat, and pour into prepared baking pan.
- In a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in butter spread with a fork until mixture resembles coarse crumbs.
- Slowly add in milk and stir gently just until flour mixture is evenly moistened.
- Using a large spoon topping, drop mixture onto peaches.
- Bake 22-24 minutes, until golden brown.
Makes approximately 8 servings.
Approximate nutrition information, per serving: 140 calories, 3 grams fat, 27 grams carbohydrate, 2.2 grams protein