This sugar-free peach and banana cobbler is my own creation! This recipe is good for diabetics, but can easily be made as a non-diabetic dessert by using real sugar instead of a sugar substitute. It is not super sweet, allowing the natural sweetness of the fruit to come through. If you like sweeter desserts, double the amount of the sugar substitute or sugar. You can use whatever sugar substitute is your preference.
Ingredients:
- 8 white peaches, pitted and sliced
- 2 bananas, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar substitute
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup skim milk
- 1 egg
- 1 tablespoon corn oil
- 2 teaspoons sugar substitute
- ½ teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
Mix white peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a bowl until fruit is coated; spread into bottom of the prepared baking dish.
Whisk 1 cup flour, baking powder, salt, and cinnamon in the same bowl used to mix fruit; stir in skim milk, egg, corn oil, 2 teaspoons sugar substitute, and vanilla extract to make a batter. Pour batter in an even layer over fruit.
Bake in the preheated oven until cobbler is golden brown and a toothpick inserted into the middle comes out clean, about 30 minutes. Cool in pan on rack at least 20 minutes before serving.
Prep time: 20 mins / Cooking time: 30 mins / Total time: 1 hr 10 mins
Serving: 8 / Yield: 1 8×8-inch cobbler
Calories: 159.5
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
