We had 4 huge peaches staring me in the face today...it was a cold, damp day. We needed a little something, .....COBBLER!! YEAH! This recipe is from Cooking Light...taste like nothing is missing.....yummy. I reduce the butter by half and use a larger dish, making the calories less than quoted. Dick can never have just one dish of cobbler...he was a happy man today!
This dessert tops juicy fruit with a biscuit-like topping. The batter goes into the dish first, then rises up through the fruit as it bakes.
Yield 8 servings
4 cups sliced peeled ripe peaches (about 2 pounds)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
6 tablespoons butter ( I use 3 tablespoons)
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Dash of ground cinnamon
1 cup 1% low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar (I use raw sugar)
Preheat oven to 350°.
To prepare filling, combine first 4 ingredients in a medium bowl; set aside.
To prepare batter, place butter in an 8-inch square baking dish. ( I use a 7 x 11 inch dish) Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter.
Bake at 350° for 40 minutes.
Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.
Calories: 294 (28% from fat)
Fat: 9.3g (sat 5.7g,mono 2.4g,poly 0.5g)
Bill and Cheryl Jamison, Cooking Light, JULY 2007
This will not last long around our house....bless his little heart!