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American Bounty Cobbler

3 c peeled, pitted, and sliced fresh peaches (about 4 peaches)
1/2 c sugar
1/8 tsp ground nutmeg
3/4 c all purpose flour
1 tsp baking powder
1/2 c fat free milk
1 large egg
1 tsp vanilla extract
1 tsp grated lemon rind

Preheat oven to 350 degrees. Spray an 8" square baking dish with nonstick spray.

Combine the peaches with 1/4 c of sugar and the nutmeg in a medium bowl; toss until evenly coated. Let the peaches sit for at least 20 minutes while preparing the batter topping.

In a large bowl, stir together the flour, baking powder, and remaining 1/4 cup sugar. In a medium bowl, blend the milk, egg, vanilla and lemon rind. Stir the milk mixture into the flour mixture until the dry ingredients are evenly moistened and the batter is smooth.

Transfer the fruit to the baking dish. Spread the batter over the fruit. Bake until topping is brown and springs back when touched, about 30 minutes. Let the cobbler rest 30 minutes. Serve warm or at room temperature.

Per serving (1/8 of cobbler); Cal 90, 1 g Fat; 2 g Fiber
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