Peaches are FINALLY in season! I got the baking bug Sunday night and decided to make one of my favorite summer desserts – peach cobbler. Unfortunately I didn’t have enough fresh peaches on hand, so I had to cheat and use canned. Ironic, right?
I also took this opportunity to try out the NuNaturals More Fiber Stevia Baking Blend that Ron from NuNaturals sent me about a week ago. I was surprised by the texture of the product but substituted it for the sugar that I usually simmer the peaches with.
The filling looked just about right, even without the sugar!
The dry ingredients contained a mix of whole wheat and all-purpose flour, but you could definitely use whole wheat pastry or another gluten-free flour. Next time I think I’ll try oat flour.
I don’t remember where I got this recipe from originally (the card is stained and tattered from lots of use), but I think it was Cooking Light or something along those lines. It uses only 3 tablespoons of fat, and calls for light margarine. For the milk I used unsweetened almond.
Don’t over-stir your topping batter!
Before hitting the oven…
I can almost smell it now. I’ve been eating this for breakfast and dessert – don’t you love when things work out that way?
6 medium peaches, sliced (I cheated and used 1 large 28-oz can, drained)
1/3 cup MoreFiber Stevia Baking Blend (or you could use sugar – but the physical quantity is important while making the filling, so a liquid sweetener wouldn’t work)
1 Tbsp cornstarch
1 tsp fresh lemon juice
1 tsp cinnamon, divided
1/2 tsp vanilla extract
1/2 cup whole wheat flour
1/2 cup AP flour
1 Tbsp sugar
1 1/2 tsp baking powder
1 tsp salt
3 Tbsp reduced calorie margarine (I used Olivio light)
1/2 c milk (I used unsweetened almond)
1) Pre-heat oven to 375.
2) In large sauce pan, combine peaches, Stevia baking blend, cornstarch, lemon juice, and 1/2 tsp cinnamon. Toss to combine. Heat over medium high until it comes to a boil. Cook until thickened, about 1 minute. Remove from heat and stir in vanilla. Pour into sprayed baking pan.
3) Combine 1/2 tsp cinnamon, flour, sugar, baking powder, and salt. Work in margarine with a fork until course and crumbly. Add milk and stir just until combined (batter should be thick and lumpy).
4) Drop by tablespoon on top of peach mixture.
5) Bake 20-25 minutes. Let cool about 10 minutes before serving (enjoyable both warm and chilled). Makes six generous servings
Original nutrition facts on the left (Food Network peach cobbler), mine on the right (both for six servings):
Under 200 calories? Definitely unexpected! The taste was great too – wouldn’t know it wasn’t real sugar!
Just to convince the fiance’ that it wasn’t too healthy, I added some whipped cream before giving him a serving. Aren’t I sweet?
What’s your favorite fruit in season these days? Is there a dessert that reminds you of summer time?