With the tuna noodle casserole I made Sunday night, I served peach cobbler for dessert. This is a recipe I wrote on an index card several summers ago, made a few tweaks, and I’ve never looked for another one since.
A trick that makes this even easier – to remove the skin from the peaches, dunk them (individually) into a pot of boiling water for 30 seconds, then in to an ice bath for 30 seconds – and peel away!
This incredibly simple recipe lets the peaches take center stage. The simple biscuit dough makes just enough to almost cover the peaches in a 10″ round baking dish.
I always thought it was best right out of the oven, warm, with vanilla ice cream…
(Adam’s serving size, obviously)
But this time I topped my serving with blended peach Chobani, and it was heavenly – and totally appropriate for breakfast.
Light Peach Cobbler
Ingredients (8 servings)
- 5-6 peaches, peeled and sliced
- 1/4 cup + 2 Tbsp sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/2 cup AP flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons light buttery spread
- 1/2 cup vanilla almond milk
Pre-heat oven to 375.
In a medium sauce pan, combine peaches, 1/4 cup sugar, lemon juice, cornstarch, and cinnamon.
Heat until the mixture starts to bubble, stirring until thickened. Remove from heat.
Pour peaches in to a greased baking dish.
Combine flour, baking powder, remaining sugar, and salt, mixing well.
Using two forks, work butter in to flour mixture until small crumbs form.
Add milk to flour/butter mixture, and stir just until incorporated.
Drop batter in large spoonfuls on top of peaches.
Bake for 22-24 minutes, until top browns and peaches are bubbly.
Approximate nutrition: 175 calories, 5 grams fat, 31 grams carbs, 3 grams protein
If you’re looking for a lower-sugar option, check out the version I posted last summer using stevia baking blend.
Pittsburghers – peaches are on sale for $0.89/lb at Giant Eagle for the next 3 days.