Don't listen to anyone who claims summer is almost over. We're still making dessert with summer's best fruit! Alice Bolen, author of Simply Deliteful, stopped by to share a delicious recipe.
Summer Peach Raspberry Cobbler
This yummy cobbler has a cakey, bisquity top layer with a kiss of cinnamon and sugar. Beneath is the simple, luscious taste of summer that makes cobbler such a favorite. No one will guess it’s low f!at
- 3/4 cup of water
- 3 cups of granulated sugar, divided (You can use granulated sugar substitute if preferred)
- 5 Tablespoons cold butter substitute
- 2 1/4 cups self rising flour
- 1 1/2 cups fat free milk
- 6 cups fresh peeled and sliced peaches and Raspberries. I like to divide them half and half, but you can go heavier with whichever you prefer. You can also use other summer fruit or berries.)
- 2 tablespoons cinnamon sugar
Fat Free Whipped topping, fat free frozen yogurt or half and half, whichever you prefer, to offer when serving.
Spray a 9X13 baking dish and preheat the oven to 350 degrees.
In a small sauce pan, combine 1/2 cups sugar and water. Stir to blend and heat on stove to boiling. Reduce heat and simmer for 10 minutes. Set aside.
Meanwhile, in a large mixing bowl, cut cold butter substitute into flour until broken down no larger than pea-size pieces. Stir in remaining 1 1/2 cup sugar and then stir in the milk. Set batter aside.
Put fruit in the bottom of the baking dish and carefully pour hot syrup evenly over it. Cover completely with the batter and sprinkle with the cinnamon sugar. Bake about an hour or until a toothpick inserted in the center of the crust comes out clean.
Serve warm and offer garnish for individual servings. (I really love to pour some cold nonfat half and half over it. Yum!)