Old-Fashioned Peach Cobbler
Recipe from Diabetic Living

Use whole wheat flour for the biscuit top to add fiber and whole grains to this healthy dessert.

Old-Fashioned Peach Cobbler

by 4  people

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Servings: 12
Serving size: 1  star plus about 2/3 cup peach mixture
Prep Time: 30 mins
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  • 1/3  cup 
    sugar or sugar substitute* equivalent to 1/3 cup sugar
  • 2   tablespoons 
  • 1/2  teaspoon 
    ground cinnamon
  • 10   cups 
    sliced pitted fresh peaches (3-1/2 to 4 pounds) or 10 cups frozen unsweetened peach slices, thawed
  • 1/2  cup 
  • 1 1/4  cups 
    whole wheat flour
  • 2   tablespoons 
    sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 3/4  teaspoon 
    baking powder
  • 1/4  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 1/4  cup 
  • 1/2  cup 
  • 4   cups 
    vanilla frozen yogurt (optional)
Preheat oven to 400 degrees F.
For filling:

In a very large bowl, stir together the 1/3 cup sugar, the cornstarch, and cinnamon; add peaches and toss gently to mix. Gently stir in the water. Spread fruit mixture evenly in a 3-quart rectangular baking dish. Set aside.
For topping:

In a medium bowl, stir together whole wheat flour, the 2 tablespoons sugar, the baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Knead mixture gently to shape into a ball.
On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2- to 2-1/2-inch star cookie cutter, cut out 12 stars, rerolling as needed. Arrange dough stars atop fruit mixture.
Bake for 25 to 30 minutes or until stars are lightly browned and fruit mixture is bubbly in the center. Cool for 30 minutes. Serve warm. If desired, serve with frozen yogurt. Makes 12 servings (1 star plus about 2/3 cup peach mixture).
  • *Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup and 2 tablespoons sugar.
    PER SERVING WITH SUBSTITUTE: same as above, except 147 cal., 28 carbo. Exchanges: 0.5 other carbo.
Nutrition information
Per Serving: cal. (kcal) 175, Fat, total (g) 4, chol. (mg) 11, sat. fat (g) 3, carb. (g) 34, fiber (g) 4, pro. (g) 3, sodium (mg) 129, Fruit () 1, Other Carb () 1, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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