Skinny Peach Cobbler

A lighter version of the classic comforting peach cobbler, featuring fresh or frozen peaches sweetened naturally and topped with a crisp, lower-sugar biscuit topping.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

For the Filling

4 cups Fresh peaches Peeled, pitted, and sliced (or use frozen)
1/4 cup Granulated erythritol Or preferred zero-calorie sweetener
1 tablespoon Cornstarch Or arrowroot powder
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Vanilla extract

For the Topping

1 1/2 cups Whole wheat pastry flour
2 tablespoons Granulated erythritol
2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 cup Cold unsalted butter Cubed
1/2 cup Skim milk or unsweetened almond milk

Method

Instructions

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or comparable casserole dish.
Prepare the filling: In a large bowl, gently toss the sliced peaches with 1/4 cup erythritol, cornstarch, cinnamon, nutmeg, and vanilla extract until evenly coated. Pour the peach mixture into the prepared baking dish.
Prepare the topping: In a separate medium bowl, whisk together the whole wheat pastry flour, 2 tablespoons erythritol, baking powder, and salt.
Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add the milk until a soft dough forms. Do not overmix.
Drop small spoonfuls of the dough evenly over the peach filling. It does not need to cover the entire surface; gaps allow for bubbling.
Bake for 35 to 40 minutes, or until the topping is golden brown and the peach filling is bubbly and tender. Allow to cool for at least 15 minutes before serving.

Notes

This cobbler is best served warm. For a boost of flavor without extra calories, a light dusting of extra cinnamon on top before serving is recommended. It pairs excellently with a scoop of zero-sugar vanilla ice cream or Greek yogurt.