You all must know by now that I don’t post many dessert recipes because, well, I’m honestly not very good at creating them. This one is a total winner, though! I love taking a summer classic and revamping it for the fall. And since we’re using frozen peaches, we can ensure that they will be nice and ripe even though they’re out of season right now. Frozen fruit also makes this just about the easiest dessert recipe you can throw together.
I like a more cake-like cobbler, but if you prefer a more biscuit-like topping, add just a bit of almond milk at a time until you get the dough consistency that you like. Cooking times will also vary, so I’m giving you a pretty large window to start checking. Just insert a toothpick into the topping until it comes out fairly clean.
Cranberry Peach Cobbler
Ingredients
- 2 lbs frozen peach slices (unsweetened)
- 1 tbsp cornstarch
- 2/3 cup brown sugar, divided
- 1/4 cup water
- 1 1/2 cups fresh or frozen cranberries
- 1 cup Gold Medal self-riding flour (this brand has the lowest points I can find)
- 1/4 cup unsweetened apple sauce
- 2 tbsps light butter, melted
- 1 tsp cinnamon, divided
Instructions
- Preheat oven to 375. Coat a 2-quart baking dish or 9-inch pie pan with cooking spray. Set aside.
- In a large pot, combine frozen peaches, cornstarch, 1/3 cup brown sugar, and water. Cook over medium-high heat until peach are thawed and sauce is thickened, stirring often, about 8 minutes. Add in 1/2 tsp cinnamon and cranberries, cooking until heated through, another minute or two.
- While fruit is cooking, combine remaining ingredients in a medium bowl: flour, apple sauce, 1/3 cup sugar, melted butter, and 1/2 tsp cinnamon.
- Pour fruit mixture to prepared pan. Pour topping mixture over fruit, smoothing with a spoon to distribute evenly.
- Bake for 25-35 minutes, checking the topping with a toothpick until it comes out clean.
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