Prep 18 mins
Cook 26 mins
This recipe uses less fats and sugars than most cobbler recipes.
Make and share this Light Fresh Peach Cobbler recipe from Food.com.
- Preheat oven to 375°F.
- In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
- Set pan over medium heat and bring to a boil.
- Cook until mixture thickens, about 1 minute.
- Remove from heat and transfer mixture to an 8-inch square baking pan.
- To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
- Work in margarine with a fork until mixture resembles coarse crumbs.
- Add milk and stir until flour mixture is evenly moistened.
- Drop 8 tablespoons of topping mixture onto peach mixture.
- Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
- Cut into 8 pieces and serve.
YUM! We went peach picking this weekend and had lots to use up. We made a double batch of this but cooked each one individually. One we have double wrapped to freeze. We used whole wheat pastry flour and a tablespoon of flax meal in the crust. Very good cobbler. Nice spiciness and sweetness.
This was great right out of the oven with a little whipped cream on top. I must have added too much milk in the biscuit topping but it was still very good. I will definately make this again. I might add some blueberries with the peaches.
The peaches at the farmer's market have never been better than they are this year, and this is the perfect recipe to showcase them. My primary complaint about most peach cobbler recipes is that they have too much butter and too much sugar. I did take some liberties.
First, I used 1/3 C of brown sugar, left out the lemon juice, and used butter instead of margarine. I dropped the batter in smaller pieces. The cobbler turned out beautifully, and as a bonus, I can include this in my meal plan without shifting hardly anything around.
I would recommend this to anyone!