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  • Juanita Weaver-Reiss

Peach - Raspberry Cobbler

I had been promising this for a while. So decided I needed to deliver.

The recipe came from a Diabetes Self - Management magazine and did look very delicious.

Instead of cranberries in the recipe, I used raspberries.

If I had to change anything with the recipe, I would use strawberries instead of raspberries. The raspberries were a little to tart.

Peach - Cranberry Cobbler with Corn Bread Biscuits

Makes 6 servings

Nutrients per serving: Calories 184, Total fat 5 gram, Saturated fat 3 grams, Carbohydrates 33 grams, Cholesterol 46 mg, Dietary fiber 3 grams, Sodium 226 mg

Dietary Exchanges: 1 Bread/Starch, 1 Fat


1 16-ounce package, frozen unsweetened sliced peaches, thawed

1 cup fresh or frozen cranberries or raspberries

1/3 cup orange juice

1/4 cup packed brown sugar

2 tablespoons plus 1/3 cup all-purpose flour, divided

1/8 teaspoon ground allspice

3 tablespoons yellow cornmeal

1 tablespoon granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons cold butter

1 egg

3 tablespoons fat-free (skim) milk


1. Preheat oven to 400 degrees Fahrenheit. Combine peaches, cranberries and orange juice in large bowl. Combine brown sugar, 2 tablespoons flour and allspice in a separate bowl; stir into peach mixture. Spoon about 1/2 cup peach mixture into each of 6 (8 ounce) custard cups or ramekins.

2. For biscuits, combine remaining 1/3 cup flour, cornmeal, granulated sugar, baking powder and salt in medium bowl. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Whisk egg and milk in small bowl. Stir egg mixture into flour mixture with fork just until moistened. Spoon biscuit topping evenly over peach mixture.

3. Bake 20 to 25 minutes or until toothpick inserted into topping comes out clean.

If your diet allows, use 2 packages of peaches. You may also bake in a 8-inch square baking dish for 30 to 35 minutes.

From Diabetes Self-Management magazine August 2017.

Hope you enjoy.


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