Peach Cobbler

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Peach cobbler can be enjoyed year round. During the summer months, you can use fresh peaches from your local farm stand and the rest of the year you can use frozen or canned peaches.

In this recipe I used fresh peach slices toss with cinnamon and a bit of cornstarch. Instead of the traditional biscuit or crust topping, I made a batter that also had a hint of cinnamon in it. I streamed the batter in ribbons over the top of the peaches in a cross-hatched pattern. During baking the batter stayed on top of the peaches forming a crispy exterior shell and a light and tender layer beneath it.

A slice of peach cobbler by itself or with a scoop of fat free vanilla frozen yogurt is a wonderful way to end a meal. Every bite has juicy peaches along with some crispy and tender cobbler topping with a hint of warm cinnamon. It’s a comforting and satisfying dessert.

This versatile batter can be used to make cobblers with other fruits such as blueberries, pears or apples. Depending on the fruit, you may want to add other spices such as a pinch of nutmeg or a dash of ginger.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

• Peaches
• Cornstarch
• Cinnamon
• King Arthur 00 pizza flour
• Sugar or equivalent sweetener – I used Truvia with Stevia
• Plain non fat yogurt
• Egg white
• Vanilla
• Skim milk
• Salt
• Pam

Making the Peach Cobbler

• Peel and slice the peaches.

• Place the peach slices into a bowl. Sprinkle with the cornstarch and cinnamon. and toss to mix.

• Place the peach slices into a casserole dish or baking pan that has been sprayed with Pam.
• Place the King Arthur 00 flour, cinnamon, sweetener,  and salt into a mixing bowl. Use a fork to combine all the dry ingredients.

• Add the plain non-fat yogurt, egg white, vanilla and milk to the flour mixture.

• Mix with a wooden spoon or fork until you have a smooth thin batter.

• Slowly pour the batter over the sliced peaches in ribbons in one direction and then turn the pan 90° and continue to pour the rest of the batter over the peaches in ribbons.

• Place the cobbler into the oven to bake. You are looking for the cobbler topping to be light golden brown.
• Remove the the cobbler from the oven and let it cool.

• You can serve it while it is warm or at room temperature. Refrigerate leftovers.

Serving Ideas

• Peach cobbler is a tasty dessert that is a great ending to a meal.
• You can serve it with a dollop of Reddi-wip or Cool Whip, a scoop of non-fat vanilla frozen yogurt, or a drizzle of caramel sauce.
• This recipe is perfect to serve at backyard barbecues, summer picnics or family reunions.
• You can easily make individual mini peach cobblers to serve at baby or wedding showers.
• The recipe can be scaled up and baked in a large sheet pan to take to feed a crowd at potluck and block parties.

WW 1 pt per 1/9, 1/8 or 1/6 of the cobbler; 8 pt for the entire recipe

Note: While the points are the same for the three different size pieces of peach cobbler, the calories increase as the piece gets bigger. The nutritional info for all three size pieces are in the recipe card below.

Peach Cobbler

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Dessert

Cuisine: American

Servings: 9 servings

Calories: 96.2kcal

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Equipment

• Cutting board
• paring knife
• 10½" x 10½" glass square baking pan
• 2 mixing bowl
• measuring cups and spoons
• wooden spoon or fork
• spatula

Ingredients  

1x2x3x

Peaches

• ▢ 6 large peaches (see note at end)
• ▢ 1 tbsp cornstarch
• ▢ ½ tsp cinnamon

Cobbler Topping

• ▢ ¾ c King Arthur 00 pizza flour
• ▢ ⅔ c sugar or equivalent amount of sweetener - I used Truvia with Stevia
• ▢ 1½ tsp baking powder
• ▢ ¼ tsp cinnamon
• ▢ ¼ tsp salt
• ▢ ½ c plain non-fat yogurt
• ▢ 1 egg white
• ▢ ¼ c skim milk plus additional 1 tbsp skim milk
• ▢ 1 tsp vanilla

Instructions

• Preheat the oven to 350℉.
• Spray the casserole with Pam. Use a piece of paper towel to smear the Pam over the bottom and sides of the glass baking pan. Set aside
• Rinse and dry the peaches. Peel and slice them.
• Place the peach slices into a mixing bowl. Sprinkle them with the cornstarch and cinnamon. Toss the peaches to distribute the cornstarch and cinnamon evenly over the slices.
• Transfer the peach slices to the baking dish and arrange them into a uniform layer. Set aside.
• Place the King Arthur 00 flour, sweetener, baking powder, cinnamon, and salt into a mixing bowl. Use a fork or wooden spoon and combine all the dry ingredients.
• Add the plain non-fat yogurt, egg white, vanilla and 1/4 c plus 1 tbsp. of skim milk to the dry ingredients. Mix them together with a fork or wooden spoon until you ave a smooth batter.
• Pour the batter slowly over the peaches in the baking pan. Allow the batter to fall from the mixing bowl in ribbons in one direction. As soon as the peaches are cover in batter, turn the pan 90° and finish and pour the remaining batter in ribbons over the peaches. In other words pour the batter in vertical and then horizontal directions.
• Place the peach cobbler into the oven and bake at 350℉ for 35-40 min. Start checking the cobbler at 30 min. You are looking for the cobbler topping to turn a light golden brown. My cobbler baked for 36 min.
• Remove the peach cobbler from the oven when it is done and allow it to cool.
• You can serve it warm or at room temperature. Refrigerate any leftovers. I warm leftovers in the microwave before serving.

Notes

Local peaches were horrible this year in my neck of the woods. I found 6 decent large ones that weren't hard as rocks. My cobbler was on the skimpy side with respect to the peaches. If you have access to decent peaches, add a few more.

The nutritional info for 1/9 of the recipe is at the very bottom of the recipe card.

The nutritional info for 1/8 of the recipe is below:

cal 108.2 kcal | fat 0.6 g | sat. fat 0 g | carb. 23.3 g | fiber 3.6 g | sugar 12.6 g | protein4.1 | sodium 154 mg

The nutritional info for 1/6 of the recipe is below:

cal 144.3 kcal | fat 0.8 mg | sat fat 0 g | carb. 31 g | fiber 9.7 g |sugar 16.8 g | protein 5.5 g | sodium 205 mg                                                                                   

Nutrition

Serving: 1serving | Calories: 96.2kcal | Carbohydrates: 20.7g | Protein: 3.7g | Fat: 0.6g | Sodium: 136mg | Fiber: 3.2g | Sugar: 11.9g

Tried this recipe?Let us know how it was!