Lite Peach Cobbler

By J Kate

This quick cobbler is made from canned, no-sugar-added peaches. The pastry goes together easily and you can be enjoying deliciously sweet cobbler in no time.

Lite Peach Cobbler

  • 2 14.5-oz. cans no-sugar-added peaches (I used Del Monte which are artificially sweetened)

  • ¼ tsp. cinnamon

  • Pinch nutmeg

  • ½ tsp. glucomannan powder

  • 1 packet stevia or Splenda

  • 2 T. unsalted butter (plus 1 T. more to grease the baking dish)

  • CRUST:

  • 1 c. + 2 T. Carbalose flour

  • 6 T. resistant wheat starch

  • ½ c. + 1 T. shortening or butter

  • ¼ tsp. salt

  • ¼ c. ice cold water

  1. Grease the bottom and sides of an 8″x11″ baking dish with 1 T. softened butter. Set aside.

  2. In a medium mixing bowl, mix the peaches (with their juice), cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum). Stir well and pour into buttered baking dish. Dot with the 2 T. of butter.

  3. Preheat your oven to 350º.

  4. For the crust, in a clean mixing bowl, measure out the flour, wheat starch, salt and shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal. Slowly add the water, a little at a time and begin to stir into a solid dough. Do not overwork the dough. When you can form it into a single ball, it’s ready to roll. I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do. Moisten your counter top so the bottom piece remains still while you work. Place dough on the bottom plastic and cover with a second sheet of plastic and roll the dough slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your cobbler (folding the dough in half helps to lift it). Trim off the excess dough about ¼-½” beyond the pan edges and crimp the edge inward so that it is entirely inside the dish. Decorate the top with any surplus dough. I like to roll it out and cut out leaves and a representation of the fruit in the filling to dress up the tops of cobblers. This time I also took a pastry brush and dipped into some watered down food coloring for added effect. I sprinkled erythritol onto the peach as well.

  5. Pop into preheated 350º oven for about 25 minutes or until lightly golden on top.

Nutritional Facts

330 calories
26.3 g fat
21.27 g carbs
13.17 g fiber
1.23 g protein
108 mg sodium
5 mg potassium

desserts peach cobbler