Peach Cobbler Food Recipes

What could be a more perfect ending to a summertime meal than Peach Cobbler? One of the tastiest, easiest dessert recipes. There are three reasons why this fantastic Peach Cobbler can become one of your favorite recipes – it's super simple, super tasty and super economic.

This lighter version of peach cobbler may not be exactly the same as the traditional, but give it a try you might find that you love this version all the same. Savor the flavors of summer with sliced fresh peaches cooking away with margarine and spices. The topping can made from ingredients you have and peaches can easily be substituted with any fruit you have depending on the time of year. The tang of the lemon juice paired with the sweetness of the peaches is perfectly balanced with the crisp topping. Want to make this dish?

Yield: 9-12 servings

Ingredients :

Filling
Three 15 ounce cans sliced peaches
in pear juice, drained and juice reserved
(~4-5 cups drained peach slices)
1⁄3 cup reserved pear juice, or
Unsweetened white grape pear,
White grape, or apple juice
1 tablespoon lemon juice
1 tablespoon white sugar
1 tablespoon cornstarch
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
Topping
1 cup white whole wheat flour (or 1⁄2 cup each of white flour and whole wheat flour combined)
2 tablespoons white sugar
11⁄2 teaspoons baking powder
3 tablespoons soft, tub margarine that contains 58%-64% vegetable oil and no trans fat
1⁄2 cup skim milk

Direction :
1. Preheat oven to 375° F.
2. Prepare filling. Pour juices into a 2-quart saucepan. Whisk in sugar, cornstarch, cinnamon, and nutmeg. Heat and stir over medium heat until mixture just begins to thicken. Add peaches and increase heat to medium-high. Stir and cook until mixture begins a slow boil. Cook another 30 seconds. Pour peach mixture into an ungreased 2-quart baking dish.
3. Prepare topping. In a medium bowl, mix flour, sugar, and baking powder. Cut in margarine with a fork until mixture is a bit crumbly. Stir in milk. Drop batter by the tablespoonfuls over the peaches – about 12 tablespoonfuls (3 rows of 4).
4. Bake, uncovered, in preheated 375° F oven for 25 minutes or until toothpick inserted into topping comes out clean and filling is bubbly. Serve warm or cold. Store covered in the refrigerator.

When peaches are in season, try this with fresh peaches. Just wash, peel, remove the pit, slice, and measure 4-5 cups.