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.
I accidentally used nectarines but still was good! I had been craving a cobbler for some time so this helped tremendously to stop it and without the guilt! I had to add water to the saucepan and also added ground ginger & ground cloves for more warm spice. I used room temp virgin coconut oil to mix with flour and after cooking 20 min at 375F I upped it to 450F for 7min and got the golden brown crust I was looking for. Came out delicious! Topped it with cottage cheese to stay away from ice cream and enjoyed it with family for mothers day!