Peach Cobbler the Editors of Publications International, Ltd.
Makes 9 servings
|6||cups sliced ripe peaches (about 6 medium)|
|1||tablespoon fresh lemon or orange juice|
|1||tablespoon all-purpose flour|
|1||teaspoon ground cinnamon|
|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|
|2||tablespoons butter or margarine, melted|
|1/2||teaspoon ground cinnamon|
|No-sugar-added ice cream (optional)|
- 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.
|Serving Size:||1/9 of total recipe|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
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