Healthy Peach Cobbler Recipes

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.

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.

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.