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Fresh Peach Cobbler

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  Peeled sliced peaches 6 Cup (96 tbs) (Fresh Or Frozen, 6 Medium Pieces)
  Packed brown sugar/1/2 cup brown sugar + 1 tsp. sweet 'n low brown 3⁄4 Cup (12 tbs)
  Cornstarch 1 Tablespoon
  Lemon juice 1 Tablespoon
  Cinnamon 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar/1/2 cup sugar + 3 packets sweet 'n low 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Lite salt 1⁄4 Teaspoon
  Liquid butter buds/1/3 cup promise ultra fat-free margarine 1⁄3 Cup (5.33 tbs)
  Skim milk 1⁄3 Cup (5.33 tbs)
  Egg beaters 1 , beaten
  Water 1⁄4 Cup (4 tbs)

In a 3 qt.saucepan, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon.
Bring to a boil, stirring constantly.
Boil and stir one minute.
Pour mixture into a 1 1/2 qt.casserole that has been sprayed with a non-fat cooking spray.
Heat oven to 350° F.
Combine dry ingredients.
Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs.
Add skim milk, water, and Egg Beater mixing just until dry ingredients are moistened.
Drop by scant 1/4 cupfuls over the hot filling.
Bake 30-35 minutes or until topping is light brown.

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Fresh Peach Cobbler Recipe