Low Sodium Peach Cobbler Food

EASY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F. Coat an 11-by-7-inch glass baking dish with cooking spray.
• Whisk flour, sugar, baking powder and salt in a large bowl. Add milk and butter; stir until thoroughly combined. Pour the batter into the prepared baking dish; top evenly with peaches.
• Bake until the top is golden and set, about 1 hour. Cool on a wire rack for 10 minutes. Serve warm.

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.

HEALTHIER SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, combine flour, white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of flour mixture over them.
• Mix together 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

SLOW COOKER PEACH COBBLER

Steps:

• For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss.
• For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough.
• Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.
• For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.
• Spoon the cobbler into bowls and top with the whipped sour cream topping.

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.

SLOW COOKER PEACH COBBLER

Steps:

• Combine the sugar, oats, flour, baking powder, allspice, nutmeg and kosher salt in a large bowl. Add the butter and work into the dry ingredients until a crumbly texture is formed. Fold in the peach slices.
• Butter the bottom and sides of a 3-quart cooker. Add the mixture to the slow cooker and cook on low for 3 to 3 1/2 hours. Serve immediately.

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.

SKINNY PEACH COBBLER

Steps:

• Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
• In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
• Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

LOW FAT FRESH PEACH COBBLER

Steps:

• cinnamon and sugar for shaking on top.
• Combine 1/8 cup water, peaches, both sugars in saucepan.
• Bring to high heat and then lower to simmer.
• Simmer for 2 minutes.
• Stir only to heat evenly.
• Combine cornstarch in 1/4 cup cold water to dissolve.
• Add to peach mixture.
• Spray glass pie plate with Pam and pour mixture into it.
• Mix all the topping ingredients and drop by spoonfuls on peach mixture.
• Shake on cinnamon and sugar.
• Bake at 400º for 15 minutes, Lower temp to 350º and bake 7-10 minutes longer.
• Serve with Dream Whip topping (made with skim milk) or Fat Free Cool Whip.