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Vanilla Peach Cobbler

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    30 minutes

Ingredients

1 cup sugar, divided
1 Tbsp. vanilla extract
1/4 cup Nature's Place Organic Low Sugar Apricot Preserves
3 cups peeled and sliced fresh peaches
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups nonfat vanilla yogurt
1/2 cup Nature's Place All Natural Vanilla Almond Crisp with Probiotics (found in the dairy aisle, near yogurt) or Nature's Place Organic Magic Maple Granola (found in the Organic & Natural aisle)
Nature's Place French Vanilla Ice Cream (optional)
Vanilla Peach Cobbler

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir 1/3 cup of the sugar together with the vanilla and preserves. Add peaches and stir to coat thoroughly. Set aside.
3. Place butter in an 8- or 9-inch square pan and put in the oven to melt.
4. While butter melts, in a large bowl whisk together flour, remaining 2/3 cup sugar, baking powder, baking soda, and salt until well blended. Whisk in the yogurt. Batter may be slightly lumpy; whisk to incorporate larger lumps. Batter should resemble thick muffin batter.
5. When butter has melted, remove pan from oven, shift pan to spread butter evenly, and scoop batter into pan. Do not stir. Gently pour reserved peaches and all their juices over the surface. Sprinkle crisp or granola over the peaches.
6. Bake for 25 to 30 minutes until surface is golden brown. Peach juices may bubble over the surface. Let rest 5 to 10 minutes, then serve warm, topped with vanilla ice cream if desired.
Source: Hannaford fresh Magazine, July - August 2011

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 330 kcal (17%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 4 g (20%)
Cholesterol 15 mg (5%)
Sodium 310 mg (13%)
Total Carbohydrates 59 g (20%)
Dietary Fiber 3 g (12%)
Protein 8 g (13%)
Vitamins
Vitamin A 375 IU (1%)
Vitamin C 7 mg (8%)
Minerals
Calcium 153 mg (12%)
Iron 11 mg (61%)
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