This Caramel Peach Cobbler is rich, full of peachy goodness with a delicious crust! NOT diet friendly!
heart emoticon Caramel Peach Cobbler heart emoticon
Serves 8 A delicious and very easy peach cobbler that has a rich caramel sauce that makes it a cobbler to remember heart emoticon
Prep Time - 20 min Cook Time - 45 min Total Time - 1 hr 30 min
Peaches 3 lbs peaches 3/4 cup brown sugar 1/4 cup butter 1/2 cup fat free half & half Batter 8 tbsp. butter 1 cup flour 1 1/4 tsp baking powder 1 tsp salt 1/2 cup sugar 1 cup fat free half & half 1 tsp vanilla
Instructions 1.Preheat oven to 350 2.Peel peaches and slice them into large pieces, set aside 3.In a large saucepan combine brown sugar, butter and half & half over medium heat 4.Bring mixture to a boil, stirring often, reducing to a simmer and letting cook until mixture begins to thicken and starts to resemble caramel 5.Stir in peaches and cook for an additional 5 minutes, stirring often, or until peaches begin to soften 6.Remove from heat, set aside 7.Place butter into an 8x8 pan and put into preheated oven to allow butter to melt in pan, watching it closely making sure it doesn't burn 8.While butter is melting, in a large bowl whisk together flour, baking powder, salt & sugar 9.Slowly stir in milk, making sure to break up any clumps 10.Stir in vanilla 11.Pour batter over melted butter, making sure to not stir together, we are creating layers 12.Carefully spoon peaches and sauce over batter, again making sure to not stir 13.Place in oven and cook for 40-50 minutes, or until edges and top are browned 14.Remove and let sit for 20 minutes before serving, you need to let the caramel cool before eating 15.Serving with whipped cream, ice cream or on its own...its AMAZING!! 16.ENJOY!!
Each serving (splurge alert) is 9 WW+ points Nutritional Info Calories 325 Calories from Fat 129 Total Fat 14.3g Saturated Fat 8.8g Cholesterol 37mg Sodium 413mg Potassium 355mg Total Carbohydrates 47.1g Dietary Fiber 2.4g Sugars 34.5g Protein 2.7g Vitamin A 17% - Vitamin C 15% - Calcium 5% - Iron 6%
Thank you Courtney for this recipe