Raspberry Peach Cobbler

Raspberry Peach Cobbler

8

"A warm cobbler, baked with fresh raspberries and peaches, makes a tasty summertime treat."

Ingredients

1 h {{adjustedServings}} servings 149 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, mix the peaches, raspberries, 1/4 cup SPLENDA(R) Granulated Sweetener, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
  2. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
  3. In a bowl, mix the flour, baking powder, salt, and 1 cup SPLENDA(R) Granulated Sweetener. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
  4. Bake 45 minutes in the preheated oven, until golden brown.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 (3 x 3 1/4 inch) square
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Reviews

8
  1. 8 Ratings

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This was delicious. I'm really surprised, however, that no one questioned the 2 Tablespoons of Baking Powder. That can't be right can it? I put in 2 teaspoons and it still ran over the sides ...

Also added blueberries to the dough, but didn't have any raspberries! As an additional alteration, I used Splenda Brown Sugar blend in the peach & cinnamon mix. We could eat this morning, noon ...

Very tasty! Made it just as directed. It as a little dry, but that may have been because I had to use frozen peaches and didn't let them sit out enough. Will try to make them more syrupy next ti...