Texas Peach Cobbler

recipe
This peach cobbler 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

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 28 %
Fat 9.3 g
Satfat 5.7 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 4.2 g
Carbohydrate 51 g
Fiber 2.2 g
Cholesterol 24 mg
Iron 1.3 mg
Sodium 235 mg
Calcium 118 mg

Ingredients

Filling:
4 cups sliced peeled ripe peaches (about 2 pounds)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Batter:
6 tablespoons butter
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

Preparation

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. 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.

Note:

Bill and Cheryl Jamison,

Cooking Light

July 2007
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