desserts

Ingredients

	6 medium peach(es), peeled, pitted and sliced
	6 1/3 Tbsp sugar, divided
	1 Tbsp cornstarch
	1 tsp fresh lemon juice
	1/2 tsp ground cinnamon
	1 cup(s) all-purpose flour
	1 1/2 tsp baking powder
	1/2 tsp table salt
	3 Tbsp reduced-calorie margarine
	1/2 cup(s) fat-free skim milk

Instructions

• Preheat oven to 375ºF.
  
  
• In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.
  
  
• To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.
  
  
• Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.

Notes

• You can enhance the peach flavor of this recipe by swapping 1 teaspoon of almond extract for the lemon juice. And stir 2 tablespoons of sliced almonds into the topping, if desired (does not affect POINTS value).

Chef Tips

• We renovated Peach Cobbler by:
  • Reducing the amount of sugar in the filling.
    
    
  • Using reduced-calorie margarine in the topping instead of butter and cutting back on the total amount.
    
    
  • Using fat-free milk in the topping instead of whole milk.