Peach Berry Cobbler

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Peach Berry Cobbler

Peach Berry Cobbler
2 (15- oz.) cans juice packed sliced peaches, drained*
1/2 cup sugar
2 tbsp. cornstarch
1 tsp. almond extract
1 (6- oz.) container fresh raspberries
1 (6- oz.) container fresh blackberries
1 cup flour
3½ tbsp. sugar, divided
1½ tsp. baking powder
1/4 tsp. salt
1/4 cup butter, cut in to 1/2 -inch pieces
1/2 cup fat-free half & half or milk

Prep: 30 minutes, Cook: 30 to 35 minutes, Serves: 8

1. Preheat oven to 400°F and lightly butter a 9-inch baking dish. Stir together peaches, sugar, cornstarch and extract in a medium saucepan. Bring to a boil and simmer for 3 to 5 minutes over low heat until thickened. Lightly stir in berries and spread in prepared pan.

2. To prepare topping, stir together flour, 3 tbsp. sugar, baking powder and salt in a medium bowl. Cut in butter with a pastry blender or a fork until it's in small pieces; stir in half & half. Drop spoonfuls over fruit and sprinkle with remaining sugar. Bake for 25 to 30 minutes or until topping is lightly browned and cooked through.

*May substitute 3 cups peeled fresh peach slices when fresh peaches are in season.

Nutritional Information:
268 calories, 3 g protein, 7 g total fat (4 g sat., 0 g trans), 50 g carbohydrate, 4 g fiber, 32 g sugar, 17 mg cholesterol, 166 mg sodium, 7 points


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Thank you so much for this alternative! We are always happy to hear how you make our recipes your own! - Jessica, Raley's Service Center

Comment Number: 6102


I used brown sugar Splenda instead of sugar (1/4 cup). I added 1/2tsp cinnamon and a 1/4tsp of nutmeg to boiling mixture. I also added some peach juice after adding berries to desired thickness. I like a lot of liquid. I used 1 1/2 tsp brown sugar Splenda in topping instead of sugar.

Comment Number: 6269


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