This peach cobbler is semi-ghetto for a couple of reasons: #1) It’s partially made in the microwave. I’m really ok with this, as I hardly ever use my microwave in regular cooking and I am not, by any means, a baking enthusiast. Nuke it up, I say. #2) It’s low-fat. In it of itself, that does not make something ghetto, but something tells me that peach cobbler (or any dessert, really), should not be very good for you. But this is!
Low-Fat Semi-Ghetto Peach Cobbler
serves 5-6 / adapted from this recipe / 4 ww pts
Here’s what I used:
For the filling:
- 4 cups fresh peaches (I actually used canned because peaches are out of season….and I bought a HUGE awesome can of them at Costco. This recipe is better with fresh, for sure, but…Just make sure to rinse them if they’re canned in syrup).
- 1/3 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup water
For the topping:
- 2/3 cup flour
- 1/3 cup oat bran
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup non fat buttermilk
- 2 teaspoons sugar & 1/2 teaspoon ground cinnamon, combined
Here’s what I did:
- Preheat oven to 350.
- In 2-quart casserole dish, combine the brown sugar, cornstarch, and pumpkin pie spice. Stir in water.
- Microwave on high, uncovered, for 1 minute and 30 seconds, until thick & bubbly.
- Add peaches, cover with saran wrap, and microwave for 5 minutes.
- Meanwhile, make the topping. Mix the dry ingredients (flour through baking soda) together with a whisk.
- Add the buttermilk and stir until well combined.
- Pour on top of the hot peaches and sprinkle with the cinnamon-sugar mixture.
- Bake for 30-35 minutes or until biscuits are cooked through.