Peach Cobbler Recipe
Once you try this peach cobbler recipe, you will never go for another recipe again. This compelling peach cobbler is the dessert of choice for a winning meal. Fruits is the primary ingredient in peach cobbler. You will make the right decision of preparing this peach cobbler.
Ingredients
4 cups very ripe peeled and sliced peaches
3 tablespoons sugar substitute or 5 tablespoons granulated fructose
1 tablespoon quick tapioca, uncooked
1 tablespoon fresh lemon or lime juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or ground cloves
1 cup all-purpose flour
1 tablespoon sugar substitute or 2 teaspoons granulated fructose
1 teaspoon baking powder
3 tablespoons cold margarine or butter, cut into small pieces
4 to 5 tablespoons skim milk or water
Directions
Preheat oven to 375°.
In a large bowl, combine the peaches, sugar substitute, tapioca, juice, cinnamon, and nutmeg and toss well.
Place in a 9-inch ceramic, glass, or nonstick pie plate.
Set aside for 15 minutes.
In a bowl, whisk together flour, sugar substitute, and baking powder.
Cut in margarine or butter with knives or a pastry blender.
Stir in skim milk or water and form dough into a ball.
On a floured surface, roll dough into a 10-inch circle.
Place over filling in pie plate and crimp edge.
Chill for 30 minutes.
Cut slits in crust.
Bake for 30 minutes or until crust is golden and filling is bubbly.
Remove from oven.
In a large bowl, combine the peaches, sugar substitute, tapioca, juice, cinnamon, and nutmeg and toss well.
Place in a 9-inch ceramic, glass, or nonstick pie plate.
Set aside for 15 minutes.
In a bowl, whisk together flour, sugar substitute, and baking powder.
Cut in margarine or butter with knives or a pastry blender.
Stir in skim milk or water and form dough into a ball.
On a floured surface, roll dough into a 10-inch circle.
Place over filling in pie plate and crimp edge.
Chill for 30 minutes.
Cut slits in crust.
Bake for 30 minutes or until crust is golden and filling is bubbly.
Remove from oven.
