Peach Cobbler

2 Reviews
100% would make this recipe again

A great summer dessert that can be enjoyed all year round if using canned peaches. In such case there is no need to sauté the peaches in a pan.

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Preparation : 15 min Cooking : 40 min Cooking Dish : 9x13 in (22x33 cm)
270 calories/serving

Ingredients

1/3 cup butter, unsalted 80 g
5 peaches, yellow, pitted, cut into segments 750 g
1 cup sugar 200 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 cup white flour (all purpose) 130 g
1 tbsp baking powder 8 g
1 pinch salt 0.1 g
2/3 cup milk, partly skimmed, 2% 170 mL
1 pinch nutmeg

Method

  1. Preheat the oven to 175°C/350°F. Put the butter in a 22x33 cm pan. Place the pan in the oven for a few minutes, to allow the butter to melt.
  2. Add the sliced peaches, 1/3 of the sugar and lemon juice to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
  3. In a large bowl mix together the flour, remaining sugar, baking powder, and a pinch of salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
  4. Spoon the peaches and juice over the batter. Sprinkle grated nutmeg generously over the top.
  5. Bake in the middle of the oven until the top is brown, about 40 min.
  6. Serve warm or at room temperature.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

270

Fat

9 g

14 %

Saturated 5.6 g
+ Trans 0.5 g

30 %

Cholesterol

20 mg

Sodium

90 mg

4 %

Carbohydrate

46 g

15 %

Fibre

2 g

8 %

Sugars

33 g

Net Carbs

44 g

Protein

3 g

Vitamin A

12 %

Vitamin C

10 %

Calcium

10 %

Iron

8 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Milk and Alternatives 0
Fats 1 ½
Other Foods 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Bake | American

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