Prep 5 mins
Cook 35 mins
Add fruit to your dessert for a delicious ending to your meal! Serve this peach cobbler warm with your favorite ice cream or with whipped cream.
- 78.07 ml sugar
- 14.79 ml cornstarch
- 118.29 ml canned peach syrup (from the canned peaches)
- 946.36 ml drained canned peaches
- 1.23 ml almond extract (optional)
- 236.59 ml all-purpose flour
- 59.14 ml sugar
- 4.92 ml baking powder
- 2.46 ml ground cinnamon or 1.23 ml nutmeg
- 44.37 ml margarine or 44.37 ml butter
- 1 large egg, beaten
- 44.37 ml low-fat milk
- whipped cream (optional) or ice cream (optional)
- Heat oven to 400°F Lightly grease an 8x8x2-inch baking pan. Prepare the filling by combining the sugar, cornstarch and syrup in a saucepan. Cook over medium heat, stirring, until the mixture boils and is thick. Add the canned peaches and almond extract. Keep the filling warm while you prepare the topping.
- To prepare the topping, mix the flour, sugar, baking powder and cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Combine the egg and milk in a small bowl, and stir into flour mixture just until moistened. Pour the filling into the prepared pan. Drop the topping into 6 mounds on top of the hot filling. Bake for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm with whipped topping or ice cream, if desired.
- Nutritional Information Per Serving: Calories 340; Total fat 7g; Saturated fat 1.5g; Cholesterol 35 mg; Sodium 180mg; ;Carbohydrate 66g; Fiber 2g; Protein 4g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 6%DV; Iron 10%DV.
- % Daily Value.
Quick, easy and good. I used peaches in juice (not syrup) so it wasn't overly sweet. I only ended up with 3 1/2 cups of peaches from two 15oz cans. I made this for National Peach Cobbler Day, April 13th. My daughter had it with cool whip and I had it plain. I think it would be even better with more peaches, but I like lots of fruit in my fruit desserts.