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Peach Cobbler

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Ingredients
  Peeled sliced peaches 4 Cup (64 tbs)
  Sugar substitute/5 tablespoons granulated fructose 3 Tablespoon
  Quick tapioca 1 Tablespoon, uncooked
  Fresh lemon juice/Lime juice 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg/Ground cloves 1⁄8 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Sugar substitute/2 teaspoons granulated fructose 1 Tablespoon
  Baking powder 1 Teaspoon
  Cold margarine/Butter 3 Tablespoon, cut into small pieces
  Skim milk/Water 5 Tablespoon
Directions

Preheat oven to 375°.
In a large bowl, combine the peaches, sugar substitute, tapioca, juice, cinnamon, and nutmeg and toss well.
Place in a 9-inch ceramic, glass, or nonstick pie plate.
Set aside for 15 minutes.
In a bowl, whisk together flour, sugar substitute, and baking powder.
Cut in margarine or butter with knives or a pastry blender.
Stir in skim milk or water and form dough into a ball.
On a floured surface, roll dough into a 10-inch circle.
Place over filling in pie plate and crimp edge.
Chill for 30 minutes.
Cut slits in crust.
Bake for 30 minutes or until crust is golden and filling is bubbly.
Remove from oven.

Recipe Summary

Method: 
Baked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1092 Calories from Fat 334

% Daily Value*

Total Fat 38 g58%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 449.2 mg18.7%

Total Carbohydrates 175 g58.4%

Dietary Fiber 13.9 g55.4%

Sugars 45 g

Protein 20 g40.5%

Vitamin A 77.3% Vitamin C 1266.4%

Calcium 50.8% Iron 36.8%

*Based on a 2000 Calorie diet

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Peach Cobbler Recipe