TLC Cooking "Peach Cobbler"

Peach Cobbler

Peach Cobbler

YIELD Makes 9 servings
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INGREDIENTS

Filling
6	cups sliced ripe peaches (about 6 medium)
1	tablespoon fresh lemon or orange juice
1	tablespoon all-purpose flour
2	tablespoons sugar
1	teaspoon ground cinnamon
Topping
1‑1/2	cups all-purpose flour
1/4	cup plus 2 teaspoons sugar, divided
1‑1/2	teaspoons baking powder
1/2	cup fat-free (skim) milk
1	egg
2	tablespoons butter or margarine, melted
1/2	teaspoon ground cinnamon
No-sugar-added ice cream (optional)

PREPARATION:

Preheat oven to 350°F. Coat 9-inch pie pan with nonstick cooking spray; set aside.
For filling, combine peaches and lemon juice in medium bowl. Combine 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon cinnamon in small bowl. Add to peach mixture; spread mixture into prepared pan.
For topping, combine 1-1/2 cups flour, 1/4 cup sugar and baking powder in medium bowl. Combine milk, egg and margarine in small bowl. Add to flour mixture; stir just until flour is blended. Drop batter by tablespoons on top peach filling. Combine 2 teaspoons sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle on top.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

This recipe appears in: Cobblers & Crisps

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Learn how to create the perfect cobbler & crisp that will put an exclamation point on any meal.

If you're looking for a dessert, try this recipe for chocolate chip espresso cake by Greg Marsh from Ultimate Cake Off.