Fresh Peach Cobbler

I have been looking for a simple, healthy and not rich cobbler recipe for a while. I came across one that we really like. If you like rich cobblers, this one is NOT for you. It is light and settles easy on the tummy. I also used the recipe for blueberry cobbler and left out the cinnamon, it was good too! So I'm guessing you can use this for just about any kind of cobbler you want.

Fresh Peach Cobbler:

• 1/2 cup raw sugar or other sweetener
• 2 tablespoons cornstarch or arrowroot powder
• 4 cups fresh peaches, sliced
• 1 cup water
• ground cinnamon
• 1 cup whole wheat pastry flour
• 2 tablespoons sugar (I used brown sugar)
  
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons margarine ( or butter)
  
• 1/2 cup soymilk or water (I used rice milk because that is what Steve and Luke drink, but you could use whole milk, raw milk, whatever kind of milk you use. I have not tried it with water)

Optional: I love oats in cobblers so I threw some Bob's Red Mill slow cooking oats in before I added the water to the topping mixture.

Combine sugar and cornstarch in a saucepan, then stir in the peaches and water. Bring to a boil, then boil 1 minute, stirring constantly. Pour into a 9” square baking dish and sprinkle with cinnamon.

Preheat the oven to 400° F.

Combine flour, sugar, baking powder, and salt. Cut in margarine until mixture resembles cornmeal. Stir in soymilk until mixed, then drop by spoonfuls onto the hot fruit. Bake until golden brown, about 25 minutes.