High Protein Peach Cobbler For One Healthy Food

EASY & HEALTHY PEACH COBBLER RECIPE

Steps:

• Preheat oven to 400 degrees.
• In a 8 x 8 inch baking dish add thawed peach slices, maple syrup, cornstarch, and cinnamon and toss well to combine.
• In another bowl add flours with baking powder, coconut sugar, salt, and egg (or flax egg*) and mix well to combine.
• Add in the vegan butter and cut with a pastry cutter or knife to make the mixture crumbly.
• Lastly, pour in non-dairy milk and mix until just combined.
• Form 3 inch "patties" with the biscuit dough and layer them over the peach filling.
• Bake cobbler in the oven for 25 minutes or until cobbler biscuits are browned and filling is bubbling.
• Divide among bowls while warm and serve with a small dollop of your favorite non-dairy ice cream.

PEACH COBBLER

Steps:

• For the filling: Position a rack in the center of the oven and preheat the oven to 375 degrees F.
• Stir together the sugar, flour and nutmeg in a medium saucepan. Gradually whisk in 1/4 cup water and the lemon juice to make a smooth mixture. Add the fruit and toss gently to coat evenly.
• Put the saucepan on the stovetop over medium-low heat and stir the fruit mixture gently until it simmers. Reduce the heat to low and cook until thickened, about 2 minutes. Remove from the heat. Transfer to a shallow 2-quart baking or gratin dish and dot with the butter. Set aside.
• For the biscuits: Stir together the flour, sugar, baking powder and 1/2 teaspoon salt in a large bowl. Work in the butter with your fingertips until the texture resembles coarse meal. Add the milk, vanilla and lemon zest to the dry ingredients and stir just until moistened to make a wet, slightly lumpy dough. Do not over mix.
• Drop large spoonfuls of dough onto the top of the peaches, randomly spacing mounds of dough and leaving some uncovered areas to give a "cobbled" look. Spread the dough to an even thickness and sprinkle dough with sugar if desired.
• Bake the cobbler until the biscuits are lightly browned, about 45 minutes. Let the cobbler set up at room temperature for 20 to 30 minutes before serving. Serve warm or at room temperature.

HIGH PROTEIN PEACH COBBLER FOR ONE (HEALTHY)

Steps:

• Preheat oven to 350°F.
• Place peaces in a bowl, add vanilla protein powder, starch and lemon juice. Toss to coat; Use hands if needed.
• Transfer to 8-10oz ramekin.Bake 15 min.
• In medium bowl combine flour, unflavored protein powder, vanilla protein powder and baking powder. Mix.Add Greek yogurt, milk and butter, and mix to form thick dough.
• When peaches are done, scoop 1-2 Tbsp worth of dough and place on top peaches.Does not have to fully cover or be uniform.
• Bake for 20 minutes; Cobbler should be golden brown on top and filling bubbling.
• Cool for 5 minutes, top with ice cream and serve!

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.