Bake Time 22 minutes
Prep Time 20 minutes
Makes 8 servings
|3||cans (16 ounces each) peach slices in juice|
|2||teaspoons ground cinnamon|
|1||cup all-purpose flour|
|1/4||cup packed light brown sugar|
|1-1/2||teaspoons baking powder|
|1/3||cup margarine or butter|
|1||large egg white|
|1/4||cup low-fat 1% milk|
- Preheat oven to 400°F. Drain peaches, reserving 3/4 cup juice. In large bowl, combine cornstarch and cinnamon; mix well. Whisk in reserved juice, mixing until smooth. Add peaches to bowl; toss well. Transfer mixture to a shallow 1-1/2-quart casserole or 11X7-inch baking dish.
- In medium bowl, combine flour, brown sugar, baking powder and salt. Cut in margarine until size of small peas. Beat together egg white and milk; mix into flour mixture until dry ingredients are just moistened. Drop batter by heaping tablespoonfuls over peaches.
- Bake 28 to 30 minutes or until topping is golden brown and filling is bubbly. Let stand at least 15 minutes before serving. Serve warm or at room temperature.
|Serving Size:||about 1 cup cobbler|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||28 %|
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