Source: Fabulous Food Associations

Peach Cobbler
A dollop of whipped cream or a scoop of vanilla ice cream are great toppers for this cobbler.
Serves: 8
Prep Time: 10 minutes
Cook Time: 30 minutes


2 (29-ounce) cans peach slices in juice, drained or 2 1/4 lbs. fresh peaches
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon cornstarch, (optional)
1 cup all-purpose flour, this can be all or part whole-wheat flour
1/2 cup 1% lowfat milk
1 teaspoon baking powder
Pinch of salt
3 tablespoons margarine, or butter

Preheat the oven to to 425 degrees F.

For the fruit, drain about half of the juice from the peaches. Put the peaches and the remaining juice in a lightly oiled 8-by-8-inch baking dish. Mix together 1/4 cup of the sugar, the cinnamon, and cornstarch and sprinkle over fruit.

For the topping, combine the flour, the remaining 1 tablespoon of sugar, baking powder, and salt. Cut in the margarine or butter until the mixture resembles coarse crumbs. Stir in milk with fork until soft dough forms.

Drop 6 to 8 spoonfuls on top of the peaches. (If desired, sprinkle a mixture of cinnamon and sugar on top.)

Bake for 25 to 30 minutes until the topping is brown and bubbling around the edge. Cool for 10 minutes before serving.

Note: If you have fresh peaches, substitute 7 or 8 cups of fresh peach slices for canned peaches.