Peach Cobbler

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Canned sliced peaches flavored with lemon juice and a hint of cinnamon in a slightly thickened sauce. It's topped with prepared pie pastry. Serve it warm with a dollop of fat-free whipped topping.

Ingredients

  • 3 15 oz. cans canned sliced peaches in light syrup, drained (see note)
  • 2 Tbs. cornstarch
  • 1 Tbs. lemon juice
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3/4 C. Equal Spoonful or 18 packets Equal sweetener
  • 1 tsp. vanilla
  • Pastry for single crust 9-inch pie
  • 1 Tbs. Equal Spoonful or 1 1/2 packets Equal sweetener
  • 1/4 tsp. ground cinnamon

Directions

Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 tsp. cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir in 3/4 C. Equal and vanilla until dissolved. Spoon hot peach mixture into 8- inch square baking pan.

Meanwhile, roll pie pastry on floured surface to form a 9-inch square. Place pastry over hot peach mixture. Trim and flute edge. Cut a few slits in top to allow steam to escape.

Sprinkle top of pastry with combined 1 Tbs. Equal and 1/4 tsp. cinnamon. Bake in preheated 400 degree oven 25-30 minutes or until pastry is crisp and lightly golden in color. Serve warm or at room temperature.

Note: May substitute 2 16 oz. pkg. frozen unsweetened sliced peaches, thawed, drained and increase Equal Spoonful to 1 C.

Nutritional Info: Per Serving: Calories: 221, Fat: 9 grams, Cholesterol: 7 mg, Sodium: 231 mg, Carbohydrate: 33 grams, Protein: 2 grams Dietary Exchange: 1 Starch, 1 Fruit, 2 Fat

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