Texas Peach Cobbler

This dessert tops juicy fruit with a biscuit-like topping. The batter goes into the dish first, then rises up through the fruit as it bakes.

Yield: 8 servings

Ingredients

• Filling:
• 4  cups  sliced peeled ripe peaches (about 2 pounds)
• 2  tablespoons  granulated sugar
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  vanilla extract
• 
  Batter:
• 6  tablespoons  butter
• 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
• 3/4  cup  granulated sugar
• 2  teaspoons  baking powder
• 1/8  teaspoon  salt
• Dash of ground cinnamon
• 1  cup  1% low-fat milk
• 1/2  teaspoon  vanilla extract
• 1  tablespoon  turbinado sugar

Preparation

Preheat oven to 350°.

To prepare filling, combine first 4 ingredients in a medium bowl; set aside.

To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.

Nutritional Information

Calories:

294 (28% from fat)

Fat:

9.3g (sat 5.7g,mono 2.4g,poly 0.5g)

Protein:

4.2g

Carbohydrate:

51g

Fiber:

2.2g

Cholesterol:

24mg

Iron:

1.3mg

Sodium:

235mg

Calcium:

118mg