Summer Peach Cobbler

July 8, 2008

Nothing says summer like warm peach cobbler. This recipe has been lightened using low fat Bisquick, but still packs a lot of flavor with a hint of cinnamon and orange. Canned peaches (two 16 oz cans, drained) can be substituted, but we highly recommend fresh while they're in season. Enjoy! Ingredients:1/2 tsp. ground cinnamon1 Tbsp. vanilla extract2 Tbsp. cornstarch1 1/4 cup orange juice7-8 fresh, ripe peaches (peeled and sliced)1 Tbsp. butter1 cup low fat Biscuick2/3 cup all-purpose flour1/2 cup sugar2/3 cup fat-free evaporated milkNon-stick cooking sprayTopping:1/2 tsp. nutmeg1 Tbsp. brown sugarPreparation:

Preheat the oven to 400 degrees.
Combine cinnamon, vanilla, corn starch, orange juice in a saucepan over medium heat. Stir frequently until mixture bubbles and thickens.
Add sliced peaches to the mixture.
Reduce heat and simmer for 5-10 minutes.
In a separate saucepan, melt butter and set aside.
Lightly spray an 8 inch square glass dish with cooking spray. Pour the hot peach mixture into the dish.
In another bowl, combine pancake mix, flour, sugar and melted butter. Stir in evaporated milk.
Quickly spoon the flour mixture over the peach mixture.
Combine the nutmeg and brown sugar and sprinkle it over the top of the flour mixture.
Bake at 400 degrees for 15-20 minutes, or until the top is golden brown.

Makes 8 servingsNutrition information per one square serving: 271 calories, 4 g protein, 54 g carbohydrate, 4 g fat (2 g saturated, 1 g polyunsatured, 1 g monounsaturated), < 1 mg cholesterol, 2 g fiber, 263 mg sodium, 300 mg potassium

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