August is national peach month. Honestly, I am not a big fan of cooked peaches. I love large peaches fresh picked. However, my family loves peach cobbler. I know that normally peach cobbler is a desert that is not shy when it comes to fat and sugar. While it is at popular dish for family get togethers and picnics it is not a popular item on a diet. If you are anything like my husband you can eat quite a bit of this sweet treat. In fact, he says the crust, which is high in fat, is one of his favorite parts. So, is there a solution? Can you have your peach cobbler and eat it too?
Low Fat Peach Cobbler
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
1/2 cup nonfat milk
Directions:
1 Preheat oven to 375°F.
2 In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
3 Set pan over medium heat and bring to a boil.
4 Cook until mixture thickens, about 1 minute.
5 Remove from heat and transfer mixture to an 8-inch square baking pan.
6 To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
7 Work in margarine with a fork until mixture resembles coarse crumbs.
8 Add milk and stir until flour mixture is evenly moistened.
9 Drop 8 tablespoons of topping mixture onto peach mixture.
10 Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
11 Cut into 8 pieces and serve.