Fresh PEACHES ‘n CREAM COBBLER ~ sugar or sugar-free
about 3-5 big fresh peaches……………...1 cup all-purpose flour
1/2 stick (4T) butter, room temperature
1 cup sugar ~or~ regular Splenda (not baking blend), divided
1-1/2 tsp. baking powder………………....1/2 tsp. baking soda (ONLY if using Splenda)
3/4 cup milk ~or~ unsweetened vanilla almond or cashew milk ~or~ flavored liquid coffee creamer (sugar or sugar-free ~ Italian Sweet Crème, French Vanilla, Crème Brulee) plus an extra 3/4 cup for pouring on top later
(TIP: If you’re using flavored liquid coffee creamer with the flour mixture, I suggest using regular or unsweetened vanilla milk to pour on top later, or it may be too sweet.)
1 TB cornstarch…………………………........1/4 tsp. salt
1/4 tsp. nutmeg…………………………....…1 tsp. cinnamon
***
Preheat oven to 350. Spray the bottom of a 9” baking dish with non-stick baking spray. Thinly slice the peaches (I leave the peel on), layer them in the pan and set aside. (I only needed 3 big peaches to have a thick double layer of sliced peaches.)
Cream together butter and 1/4 cup of the sugar/Splenda in your mixer bowl. Add the flour, salt, baking powder, (baking soda, if using) and milk. Mix well. Spread over peaches with a spoon.
Whisk together rest of the sugar, cornstarch, salt, nutmeg and cinnamon. Sprinkle over the batter on the peaches. Heat up the extra 3/4 cup of whatever milk you’re using for about 1 minute in the microwave; and pour it over the top of the cobbler.
Bake for about 40-50 minutes, or until the top is nice and golden brown. My husband loves it with Cool Whip, but vanilla ice cream is good too (and a drizzle of caramel ice cream syrup can’t hurt!)