Lower-Sugar Fresh Peach Cobbler

I was drawn to this recipe because it had less sugar than every other recipe I’d found. It came out perfectly sweet and delicious. The recipe is from letsdishrecipes.com. and can also be found at allrecipes.com.

Ingredients

FOR THE FILLING:

  • 8 fresh peaches, peeled, pitted and sliced (or sub frozen peaches – 1 pound frozen is equal to about 3 fresh)
  • 1/4 cup white sugar (I use 3 tablespoons)
  • 1/4 cup brown sugar (I use 3 tablespoons)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon almond or vanilla extract
  • 2 teaspoons cornstarch

Topping

(Alternate recipe for bottom batter below)
  • 1 cup all-purpose flour
  • 1/4 cup white sugar (I use 3 tablespoons)
  • 1/4 cup brown sugar (I use 3 tablespoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, for serving

Directions

  1. Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.
  2. Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined.
  4. In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.
  5. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.

Alternate bottom batter

In this version, rather than topping the fruit, the batter starts out on the bottom and rises up during baking.

Recipe adapted from Paula Dean’s

  • 8 tablespoons butter
  • 1/2 cup sugar
  • 1.5 cups
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt 
  • 1.5 cups milk

  1. Melt the butter in the baking dish before adding peaches.
  2. MIx all dry ingredients in bowl.
  3. Slowly stir in the milk.
  4. Pour mixture over melted butter. Do not stir.
  5. Spoon peach mixture on top of batter. Do not stir.
  6. Sprinkle top with a little ground cinnamon.
  7. Batter will rise to top during baking.
  8. Bake for 30 to 45 minutes.