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Texas Peach Cobbler




Source of Recipe


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Texas Peach Cobbler

Dessertdujour.com
Makes 8 servings.

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 stick margarine
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

Preheat oven to 350F.

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

To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or until margarine 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 margarine, spreading evenly (do not stir).

Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350F for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.

One serving (1/8 of recipe) equals: Calories: 294 ( Calories from fat: 28%); Fat: 8.3g ( Saturated fat:4.7g, Monounsaturated fat: 2.4g;); Protein: 4.2g; Carbohydrate: 51g; Fiber: 2.2g; Cholesterol: 24mg; Sodium: 235mg