Peach Cobbler - Low Sugar

Low sugar peach cobbler with ice cream and tea.

When peaches were on sale last fall, I bought a few dozen and preserved them in three ways: frozen, dehydrated and canned. After feeding the birds and enjoying some much-needed sun rays outdoors on Saturday afternoon, I felt like making a simple low sugar dessert. I normally make apple cobbler since we always have apples on hand, but that day I wanted something a bit different. One of things I love about cobbler is that they are so easy to make and I normally have all of the ingredients on hand.

I used frozen sliced and peeled peaches.

I took out four cups of frozen sliced peaches from the freezer and decided to make one of my favorite desserts, cobbler. Even after more than six months in the freezer, the pitted, peeled and blanched peach slices were still firm and juicy. After thawing them over low heat in a medium sized saucepan, I added ½ cup of apple juice (not from concentrate), then 1 Tbsp freshly squeezed lemon juice and let simmer gently for about 10 minutes, or until the peaches were complete thawed.

Pre-heated the oven to 375F.

Add 3 Tbsp tapioca to thicken the sauce.

Removed the saucepan from the stove top and poured into a glass bowl. Added 2 tsp of freshly grated cinnamon and 3 Tbsp quick cooking tapioca to the mixture and then mixed everything together.

Poured the mixture into a greased, deep casserole/dessert dish and set onto a baking sheet to catch any liquid once the cobbler starts to bubble.

Freshly grated nutmeg added to topping mixture.

Next, the topping: ½ cup all-purpose flour, ½ cup oats, 1 Tbsp brown sugar, a pinch each of all spice and freshly grated nutmeg and 1/3 cup of butter or margarine cut into the dry mixture using two butter knives.

Sprinkled the topping evenly onto the peach mixture and set the dish and baking sheet in the oven.

Golden brown on top and bubbling.

The cobbler baked in the 375F oven for about 30 minutes until the top was golden brown and the filling bubbled (a bit bubbled over on the sides onto the baking sheet), then rested on a counter top heat proof pad for about 15 minutes. Some of the brown sugar chunks got a bit too dark, but not burned.

It’s important to let it cool a bit because it’s steaming hot inside. I know it’s tempting to steal a taste when it comes right out of the oven, but take my advice and wait – you won’t enjoy it with a burned tongue!

Served with a dollop of sugar free vanilla ice cream and cup of Earl Grey tea with a splash of milk. Wow! By using very little sugar, I could really taste the peaches.

I’m going to use plums the next time I get the urge to make a cobbler.

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Peach Cobbler (low sugar)

The filling
4 cups peeled, sliced peaches (pits removed, of course) – frozen or fresh.
½ cup apple juice (not from concentrate)
1 Tbsp lemon juice (fresh squeezed)
2 tsp cinnamon
3 Tbsp quick cooking tapioca (to thicken sauce)

Pre-heat oven to 375F.

In a medium sized sauce pan, add the peach slices, apple juice and lemon juice.

Over medium heat, bring the mixture to a gentle boil for about 10 minutes.

Remove from heat. Gently stir in tapioca and then cinnamon.

Pour mixture into greased deep dish casserole or pie plate and place dish onto a baking sheet to catch drips while in the oven.

The topping
½ cup all-purpose flour
½ cup oatmeal
A pinch each of all spice and freshly ground nutmeg
1 Tbsp brown sugar
1/3 cup butter or margarine (cut the butter/margarine into the dry ingredients using two knives).

Sprinkle topping evenly over top of mixture.

Place dish with baking sheet under it in the oven for 30-40 minutes or until top is brown, filling is bubbly and peaches are soft when pierced with a fork/knife/toothpick.

Serve with a dollop of vanilla ice cream, yogurt, whipped cream or a splash of cream or milk. Or, serve as is with a cup of tea. Bon appétit!