Our cobbler uses reduced-calorie margarine and fat-free milk instead of butter and whole milk – swaps that your taste buds won't notice, but the scale will!
6 medium, sliced
Fresh lemon juice
Skim (fat-free) milk
- Preheat oven to 375ºF.
- In a large saucepan, combine peaches, 1/3 cup of the 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 from heat and transfer mixture to an 8-inch square baking pan.
- To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
- Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.