Being born and raised in Texas meant that my big family meals were never focused on calorie counts or nutritious value. They were of course about who could grill the biggest steak, who could drink the most beer, and which grandmother made the best dessert.
My daily meals were no different. I grew up the daughter of a restaurant manager and spent my dinners eating meals made by restaurant equipment rather than hands conscious of health.
As I got older and moved to Austin for college, I was suddenly opened up to a new world of food. Eating local, fresh, and making things from scratch became ideas that had never previously crossed my mind. There I was, living away from my family and 21-years old. It was time to come up with a cooking compromise.
Peach cobbler was a classic favorite in my family. It reminds me of hot summer nights by the pool and fireworks filled 4th of Julys. The version of peach cobbler made in my grandma’s Cypress, Texas kitchen may have been delicious but it was full of preservatives, heavy butter, and whole milk. I wanted to figure out a way to keep the flavor but leave the guilt.
I worked with my father, who is still in the restaurant business and a bit of a cobbler expert, to create a recipe. My first step was making sure that every part of the dessert was as fresh, local, and low fat as possible. Taking the time to use fresh Texas peaches instead of canned or pre-sliced ones was definitely worth it. So here’s my recipe (of course with much credit to my father) for a delicious and (mostly) nutritious dessert!
Fresh Low Fat Peach Cobbler Serves 6-8 slices
8 local peaches
1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
Preheat oven to 375 degrees
1. Set out margarine to soften it to room temperature.
2. Boil a large pot of water and set a large bowl of ice water on counter
3. Put the peaches in the boiling water for a minute then transfer them to the ice water for another minute. This will make them a lot easier to peel and separate from the pit.
4. Peel and slice the peaches.
5. Combine 1/3 cup of the sugar, cornstarch, and cinnamon in a mixing bowl.
6. In a large saucepan combine peaches and lemon juice.
7. Add the bowl of 1/3 cup of sugar, cornstarch and cinnamon to the saucepan of peaches and lemon juice. Toss to coat peaches.
8. Set pan on medium heat and bring to a boil.
9. Remove from heat and transfer the mixture to an 8-in by 8-in baking pan.
10. To make the topping, combine flour, remaining sugar, baking powder, and salt in a large bowl.
11. Work in margarine with a fork until mixture resembles coarse crumbs.
12. Drop tablespoons of the mixture in 8 parts across the baking pan.
13. Bake for about 20-25 minutes or until topping is golden brown and the filling is bubbly.