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Everyone likes a good cobbler. Okay... well, except for my little brother who doesn't like any sort of 'hot fruit', but he is a strange and unusual creature. Most of us though, we enjoy it. In fact, most of us in my family enjoy it so much that I think we may end up going against the grain and swap out cobbler in the future for birthdays. Rather than the usual cake that either doesn't get eaten, or isn't eaten until the next day.
When I got a handful of local Texas grown peaches this week, I just knew that I had to make a peach cobbler with them. This cobbler right here is pretty special. I might even go so far as to call it magical.
I lightened this cobbler up by starting it out with a base of light butter and then swapped out half of the sugar for a natural sweetener. Anything that measures cup-for-cup like sugar will work here for this substitute; stevia, monk, etc. I also used a reduced fat milk and plenty of fresh peaches and lemon juice.
What makes this cobbler so magical is the way that it's layered. Most of the cobblers that I've made before are layered with fruit on the bottom and a dough dolloped on top to bake. Not this one though. Oh, no no. This one starts with the dough on bottom and the fruit on top. As it bakes, the dough rises up and cooks through all the peaches and juices.
Then end result is nothing short of delicious. The cake is perfectly moist with being baked within the peach juices, and is just sweet enough to allow for some vanilla bean ice cream on top if desired!
For being a 'from scratch' cobbler, it's a very quick and easy dessert to make. No fuss, no muss, no eggs, no guilt.
Lightened-Up Peach Cobbler
Ingredients
- 1/2 C. Light Butter
- 1 C. All-Purpose Flour
- 1 C. Sugar
- 1 C. Natural Sweetener
- 1 Tbsp. Baking Powder
- Pinch of Salt
- 1 C. Unsweetened Almond Milk
- 4 C. Fresh Sliced Peaches
- 1 Tbsp. Lemon Juice
- Pinch of Ground Cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- Melt the 1/2 C of butter in a 13x9" baking dish.In a large bowl, whisk together the 1 C. flour, 1/2 C. of the sugar. 1/2 C. of the sweetener, 1 tbsp. baking powder and pinch of salt.
- Add in the 1 C. unsweetened almond milk and stir just until the flour mixture is moistened.Transfer the batter to the baking dish over the butter. DO NOT STIR.
- Place the remaining 1/2 C. sugar, 1/2 C. sweetener, 4 C. peaches, and the 1 tbsp. of lemon juice into a large pot and bring it to a boil over high heat; stirring constantly.
- Pour the peach mixture over the batter and sprinkle with the pinch of cinnamon; again, DO NOT STIR.Place the dish into the oven and bake for 30-35 minutes or until golden brown.
- Remove from the oven once it's done and divide evenly among bowls to enjoy right away!
Nutritional Claims: Balanced • Sugar Conscious • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added •Sulphite Free • Kosher
Step-by-Step Photos:
