Ingredients:
6 Cups Of Fresh Chopped Skinless Pitted Peaches
1 Cup Of White All Purpose Baking Flour
1 Teaspoon Of Lemon Zest
1/2 Cup Of Cold Bottled Water
1 Teaspoon Of Argo Pure Cornstarch
1 Teaspoon Of Liquid Vanilla Extract
1/2 Cup Of Cold Fresh Nonfat Milk
1 Teaspoon Of Ground Allspice
1 Dash Of Ground Cloves
1/4 Teaspoon Of Table Salt
2 Cups Of Light Brown Sugar
2 Tablespoons Of Vegetable Oil
Information:
Serving Size 10
399 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
I must give a shout out to Alex of Birmingham England for sending us this low fat peach cobbler recipe. For step one, please take out a nine by thirteen inch glass baking dish. Evenly grease the baking dish with two tablespoons of vegetable oil. Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Moving right along, next take out a large mixing bowl, and then add in the fresh chopped skinless pitted peaches, white all purpose baking flour, lemon zest, cold bottled water, pure cornstarch, liquid vanilla extract, cold fresh nonfat milk, ground allspice, ground cloves, table salt, and light brown sugar. Using an electric mixer, rapidly beat all of these ingredients together until you have a creamy cobbler batter. Next spoon the cobbler mix into your baking dish, and level it out with a flat mixing spoon. You can now slide the dish into the oven to bake for half an hour to a full hour, or until the surface of the dessert is crisp and golden. Serve the cobbler hot with a side of cold vanilla ice cream.
