My sister lives in South Carolina, so every summer (if I’m lucky) I get the absolute best peaches I’ve ever tasted. Yes, we have great peaches around here but the ones my sister gave me this weekend were the size of softballs, so sweet and so juicy.
Unfortunately, I have a stone fruit allergy so I cannot eat peaches raw. I had to cook them, but I didn’t want to adulterate them with a bunch of sugar and fat. My regular fruit cobbler recipe is delicious, but it calls for a stick of butter and more than a cup of sugar – it is by NO means “light.”
I found a recipe for a lighter cobbler on Food.com and decided to try it. It was plenty sweet enough because the fruit was naturally sweet. I rather liked the bit of tang that remained, too. The topping is kind of like light biscuits and only includes one tablespoon of sugar, which you could increase if you wanted a sweeter topping. But with a little light whipped cream or vanilla ice cream, it was just about perfect. If using really tart fruit, you’ll probably need to add more sugar to the fruit. I’ll share the recipe and its nutritional information below.
Another great discovery for me this weekend is one that a lot of people probably have already found. In case you have not, you might want to try this method that removes the need to shuck the corn the standard way:
1. Remove any brown or bedraggled bits of husk or silk from the corn with a pair of kitchen shears.
2. Place the corn, unshucked and uncovered, in the microwave. Microwave on high power for 4 minutes per ear.
3. Wearing oven mitts (it’ll be hot!) and using a sharp knife, slice off the butt end of each ear of corn about one row of kernels up from the stem. Squeeze the corn from the tip end out and the cob will slide right out of the husk without a single strand of silk. It’s quite amazing. Here is a link to the YouTube video my mom first saw (she’s the one who showed me this trick). Try it and see what you think.
Light Peach Cobbler
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 used Fleischmann’s Olive Oil Spread)
1/2 cup nonfat milk
1. Preheat oven to 375°F.
2. In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
3. 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.
4. To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
5. Work in margarine with a fork until mixture resembles coarse crumbs.
6. Add milk and stir until flour mixture is evenly moistened.
7. Drop 8 tablespoons of topping mixture onto peach mixture.
8. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
9. Cut into 8 pieces and serve.
Calories from Fat 27
Total Fat 3.0 g
Saturated Fat 0.9 g
Cholesterol 4.0 mg
Sodium 252.2 mg
Total Carbohydrate 34.7 g
Dietary Fiber 2.2 g
Sugars 20.2 g
Protein 3.2 g
Recipe from Food.com.