Crafting Crumbs: Peach Melba Cobbler

Monday, September 2, 2013

Peach Melba Cobbler

I don't know about where you are living, but, but the peaches that have been available here this year have been incredible. I am not always a huge peach fan, I think because I have had my share of mushy flavorless peach mpostors. You know the kind? They look so good on the outside,but you cut into them and you just know that first bite will not be memorable, at least not in a good way.

But this summer has been an entirely different experience. Ohhhhhhhhh goodness....... they have been juicy and sweet and just plain delicious, bite after bite........pound after pound! So I have been eating them for snacks and cooking with them. And when I saw this recipe on Iowa Girl Eats (love her!), I knew I had to make it with a twist. She used peaches and blueberries, but I reverted to my Peach Melba obsession and used raspberries. AND...... I made it low sugar. It was so delicious. The only thing I would change is to put it in a smaller, deeper dish so the fruit layer has more depth and then the cobbler would cover it completely - or at least almost!

It is delicious plain, with whipped cream or Cool Whip, with a scoop of vanilla ice cream or Healthy Choice vanilla bean yogurt (see pictured below) and works either hot or cold. You just cannot go wrong!!

And in my world, when it is mainly fruit, it works for breakfast too! :)

Low Sugar Peach Melba Cobbler

adapted from Iowa Girl Eats Peach A Berry Cobbler

1 c. flour
1/4 c. Truvia Baking Blend (or 1/2 c. sugar)
1 1/2 tsp. baking powder
1/2 c. milk
1/4 c. butter, softened
1/8 c. Splenda Brown Sugar Blend (or 1/4 c. brown sugar)
1 Tbsp. cornstarch
1/2 c. cold water
3 c. sliced fresh peaches, skin on (3 large peaches)
1 c. fresh raspberries
1 Tbsp. butter
1 Tbsp. lemon juice
1 Tbsp. Truvia Baking Blend (or 2 Tbsp. sugar)
1/4 tsp. cinnamon

Preheat the oven to 350.

Topping Mixture:

Combine the flour, 1/4 cup Truvia baking blend, and baking powder in a large bowl and stir to combine. Add milk and butter and stir until relatively smooth and set aside.

Fruit Mixture:

In a large saucepan, whisk together the Splenda brown sugar blend, cornstarch, and water until smooth.
With heat on medium, add the peaches and raspberries, and cook until mixture is thick and bubbly, mixing with a wooden spoon. Add the remaining butter (1 Tbsp) and lemon juice and stir until the butter is melted.

Pour mixture into an ungreased 1 1/2 quart baking dish (I used a 10"x10" glass dish. Next time I would use a smaller, deeper dish for more fruit concentration and a better coverage of cobbler batter.) Spoon topping mixture over the top of the fruit. It does not have to be even or cover completely. Blend the cinnamon and sugar and sprinkle over the top.

Place baking dish on a cookie sheet and bake for 30-35 minutes or until a toothpick inserted into the center of the dough comes out clean.