PEACH COBBLER-ISH

I 'permanently borrowed' this fabulously easy recipe from Taste Of Home. If you go looking for it, you'll find it listed under "Tennessee Peach Pudding Recipe". Why? Um.....I dunno!!! There is nothing pudding-y about this recipe. It's more cobbler-ish. What I DO know is this is easy and delicious. The hardest part was peeling and slicing the peaches (5 slices for the recipe.....1 for me). Their recipe also said "Half-and-half cream".....pour it over the finished yumminess. Um...NO!!! At least not in Chez Jan! To me, half-and-half is coffee creamer......but maybe that's what would make this pudding-y. That's just something I'll never find out because I'm not gonna do it! Go make this before peaches are out of season......you won't be sorry! Promise!

 

PEACH COBBLER-ISH

Makes 8 Servings

1 cup all-purpose flour

½ cup Splenda granulated (OR sugar)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional) *see my spin
½ cup milk
3 cups sliced, peeled fresh or frozen peaches

TOPPING:

1 ½ cups water
½ cup Splenda granulated (OR sugar)
½ cup packed brown sugar
1 TBSP light butter
¼ tsp ground nutmeg

(water not pictured....oops!)

Preheat oven to 400°. Spray an 8x8-inch baking dish.

Don't forget to spray it in your dishwasher to save having to clean up overspray

Combine flour, Splenda (OR sugar), baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peaches.

Spread into the baking dish.

For the Topping, combine water, Splenda (OR sugar), brown sugar, butter and nutmeg in a medium saucepan. Bring to a boil, stirring until the sugars have dissolved. Pour over the peach mixture.

 

Bake until the filling is bubbly and a wooden toothpick comes out clean, @40 – 50 minutes.

Serve warm or cold with whipped cream or a GOOD vanilla bean ice cream.

MY SPIN: To know me is to know I love cinnamon, so I used a heaping teaspoon. I also used 2% milk. I would NOT recommend using canned peaches....to liquidy.

Enjoy!

Peace.

Jan

Recipe without pictures:

PEACH COBBLER-ISH

Makes 8 Servings

1 cup all-purpose flour

½ cup Splenda granulated (OR sugar)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional) *see my spin
½ cup milk
3 cups sliced, peeled fresh or frozen peaches

TOPPING:

1 ½ cups water
½ cup Splenda granulated (OR sugar)
½ cup packed brown sugar
1 TBSP light butter
¼ tsp ground nutmeg

Preheat oven to 400°. Spray an 8x8-inch baking dish.

Combine flour, Splenda (OR sugar), baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peaches.

Spread into the baking dish.

For the Topping, combine water, Splenda (OR sugar), brown sugar, butter and nutmeg in a medium saucepan. Bring to a boil, stirring until the sugars have dissolved. Pour over the peach mixture.

Bake until the filling is bubbly and a wooden toothpick comes out clean, @40 – 50 minutes.

Serve warm or cold with whipped cream or a GOOD vanilla bean ice cream.

MY SPIN: To know me is to know I love cinnamon, so I used a heaping teaspoon. I also used 2% milk. I would NOT recommend using canned peaches....to liquidy.

Enjoy!

Peace.

Jan