Tuesday, October 9, 2007

Texas Peach Cobbler

Brandon and I have been on a quest for a good peach cobbler recipe. It is harvest time after all. This one is so good because the batter goes into the dish first, then rises up through the fruit as it bakes. It's from Cooking Light but I cut down some calories and fat by trimming the amount of butter and using non-fat milk. If you want to fatten it up, by all means add more butter and use whole milk :)

4 cups sliced peeled ripe peaches (about 2 pounds)
2 tablespoons granulated sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract object

3 tablespoons butter
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Dash of ground cinnamon
1 cup non-fat milk
1/2 teaspoon vanilla extract

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 or until crust is golden.

8 servings

WW points (if made as above): 4 per serving

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