Who doesn’t love a sweet, juicy peach dripping down your chin each summer? Well, this sweet peach cobbler has been requested by my husband every summer. I’ve tweaked it over the years from his Granny’s original recipe, leaving out all the sugar. Thank you Granny for the original recipe. Enjoy this seasonal peachy fav!
Peach Cobbler
Approximately 14 Carbs per serving
Equipment
- 9 x 13 Baking Dish
- Medium mixing bowl
- Large Saucepan With boiling water
- Large mixing bowl With ice water
- Small Saucepan
- Rubber spatula
- Whisk
- Paring knife
- Measuring spoons and cups
Ingredients
- 6 Yellow Ripe Peaches Slice in wedges
- 1 Tbsp Lemon Juice
- ¼ Cup Swerve Brown Sugar
- 1½ Tbsp Cornstarch
- ½ Cup Water
- ¼ Cup Swerve Powdered Confectioners Sugar
- ½ Cup Carbolose Flour
- 1 Tsp Baking Powder
- 2 Tbsp Butter Melted
- 1 Egg
Instructions
- Gather all of your "tools for the trade" including all equipment and ingredients to save time. Preheat oven to 350 F.
- Remove skin from peaches by placing them in a pot of boiled water for 2 minutes. Transfer peaches to an ice bath.
- The skin will easily rub off. No peeling!
- Add sliced peaches to 9 x 13 pan and stir in lemon juice.
- In a small saucepan on medium heat, whisk Swerve brown sugar, cornstarch and water until the consistency is smooth . This will thicken.
- Pour mixture over the top of the peaches. Spread with the back of a spoon.
- Topping: In a medium mixing bowl, mix Swerve confectioners sugar, Carbolose, baking powder, butter, and egg.
- Drop 8 spoonfuls of mixture on peaches. Bake 20-25 minutes until the top is golden.
- Serve with low carb vanilla ice cream or whipped cream. Enjoy!
