Ingredients:
1 Twenty Nine Ounce Can Of Sliced Peaches With Syrup
1/3 Cup Of Cold Unsalted Margarine
3/4 Teaspoon Of Fine Ground Kosher Salt
3 Tablespoons Of Fresh Squeezed Lemon Juice
1/4 Teaspoon Of Nutmeg Powder
1 Cup Of White All Purpose Baking Flour
1 Teaspoon Of Pure Baking Powder
1/3 Cup Of Cold Fresh Low Fat Milk
2/3 Cup Of White Superfine Sugar
2 Tablespoons Of Argo Pure Cornstarch
1/4 Teaspoon Of Cinnamon Powder
1/3 Cup Of Firmly Packed Light Brown Sugar
Information:
Serving Size 6
290 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
I would like to thank Lee of Atlanta Georgia for submitting this peach cobbler with canned peaches recipe. To get started, please preheat your oven to 400 degrees Fahrenheit, or 205 degrees Celsius. Next take out a one or two quart glass baking dish, and lightly grease it. Next drain your canned peaches, but save the syrup. Line your greased baking dish with the drained peaches. Next take out a small saucepan, and add into it one cup of peach syrup, white superfine sugar, fresh squeezed lemon juice, cinnamon powder, nutmeg powder, one quarter teaspoon of salt, unsalted margarine, and pure cornstarch. Whisk these ingredients together, then bring them to a boil over medium high heat. Once you have achieved a boil, back the heat to low, and let the contents simmer until the mixture thickens. Once done, pour this mixture over the top of your peaches. Moving along, next take out a mixing bowl, and briskly stir together the white all purpose baking flour, pure baking powder, half a teaspoon of kosher salt, light brown sugar, and one leftover tablespoon of margarine. Vigorously stir these ingredients together until the batter is crumbly. Next stir in the low fat milk until the batter is firm. Drop clumps of this batter over the top of your peaches, then slide the dish into the oven to bake for half an hour, or until the surface is golden brown, and the fruit begins to caramelize. Serve the dessert hot garnished with whipped cream.
