As if eating cookies weren't enough, I have cobbler baking in the oven.
It should be ready exactly when I have to walk out the door to get the little one.
Hopefully it will be done.
I bought fresh peaches while traveling down to Houston this past weekend.
Cooper Farms in Fairfield has a nice variety of fresh produce.
They were pretty small and turning really fast.
I think I threw out 7 today just because they were too nasty.
The rest, baking in a light cobbler.
What you need:
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine (I just used regular country crock)
1/2 cup nonfat milk
Here is what you do:
Preheat oven to 375°F.
In a large saucepan, combine peaches, 1/3 cup of the sugar, cornstarch, lemon juice, and cinnamon; toss to coat peaches.
Set pan over medium heat and bring to a boil.
Cook until mixture thickens, about 1 minute.
Remove from heat and transfer mixture to an 8-inch square baking pan.
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
Work in margarine with a fork until mixture resembles coarse crumbs.
Add milk and stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture onto peach mixture.
Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
This will also work nicely with canned peaches and I won't tell anyone your secret.
All in all, this is a very low fat dish depending on which margarine or butter you use.