Thursday, September 23, 2010

Peach Cobbler

Yields: 8 servings
Points per serving: 3 with the reduced-fat margarine
4 if you use regular butter
6 medium peaches, peeled, pitted and sliced
6 1/3 Tbsp. sugar
1 Tbs cornstarch
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 1/2 tsp baking powder
1/2 tsp table salt
3 Tbsp reduced-fat margarine
1/2 cup 1% milk

Preheat oven to 375. In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking dish.

To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine or butter with a fork until mixture resembles coarse crumbs. Add mil: stir until flour mixture is evenly moistened.

Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
This is a picture before it was cooked, but you get the idea!

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