Friday, October 15, 2010

D-Feast Friday: Easy Peach Cobbler

I've had a real craving for all things Peaches lately..& here's an easy & delicious recipe for Peach Cobbler. (no idea on the carb content, sorry!)


* ½ cup (1 stick) unsalted butter
* 1 cup Splenda
* 1 cup all purpose flour (white, mixed grain or whole wheat works fine)
* 1 Tablespoon baking powder
* ¾ cup milk (low-fat or non-fat are fine)
* 3 cups sliced fresh peaches, peeled or skins left on
* ½ cup firmly packed brown sugar(or Splenda brown sugar?)
* ½ teaspoon cinnamon


You can add 1/2 cup chopped pecans - they taste GREAT in a peach cobble.

You can also add other fruits: blueberries and blackberries are particularly good in combinations with peaches. Just add 1 cup of either to this recipe in step 6.
Step 1 - Preheat the oven and prepare the peaches

Preheat oven to 350°F (175 C). Wash, peel and slice the peaches. You can slice them thin or thick as you prefer! Note: you can dunk the peaches in boiling water for 45 seconds, then into ice water, and the skins will usually slide right off.
Step 2 - Melt the butter

Melt the stick of butter in a medium sauté pan over medium-high heat until it bubbles and turns golden-brown. Be careful: it will burn quickly and easily!

Step 3 - Add the butter to a baking dish

Pour the butter into an 8-inch square baking dish.
Step 4 - Mix the dry ingredients and the milk

In a medium bowl, stir together the 1 cup sugar (or Splenda, or blend), the 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup milk.

Step 5 - Add the batter to the baking dish

Pour the batter on top of the melted butter. Do not stir.

Note: the photo shows a dark brown batter because, instead of 1 cup sugar, I used 1/2 cup Splenda and 1/2 cup brown sugar; just to cut the calories some.

Step 6 - Add the peaches

Without mixing, arrange the peaches evenly on top of the batter.

Step 7 - Add the brown sugar

Evenly sprinkle the brown sugar over the cobbler.

Step 8 - Bake the cobbler

Bake the cobbler for 40 to 45 minutes at 350 F (175 C), until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices partially.

Serve warm or at room temperature; preferably with peach ice cream. Yield 6 to 8 servings.

1 comment:

Lorraine of "This is Caleb..." said...

Woohoo! I just added it to the list!