This quick cobbler is made from canned, no-sugar-added peaches. The pastry goes together real easily and you can be enjoying deliciously sweet cobbler in no time. I find that even though these peaches are artificially sweetened, they are not, like most canned fruit, sweet enough for me using them straight out of the can. Therefore I add a packet of Splenda or Stevia to the fruit every time. That hasn’t backfired on me YET. The peaches may vary from can to can, brand to brand, so do a taste test on YOUR peaches to decide if you want to add that additional packet of sweetener (or more, or none). You can substitute ¼ tsp. xanthan gum for the glucomannan powder as your thickening agent if you prefer. This recipe is not suitable until the advanced fruits rung of the OWL ladder of Atkins, in pre-maintenance. The crust is taken from KevinPa’s pie crust recipe, for those familiar with his baking prowess.
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2 14.5-oz. cans no-sugar-added peaches (packed in water)
¼ tsp. cinnamon
½ tsp. glucomannan powder
1 packet stevia or Splenda
2 T. unsalted butter (plus 1 T. more to grease the baking dish)
1 c. + 2 T. Carbalose flour (use Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)
6 T. resistant wheat starch (use arrowroot powder for gluten-free)
½ c. + 1 T. palm shortening or butter
¼ tsp. salt
¼ c. ice cold water
DIRECTIONS: Drain the liquid off one of the cans of peaches (unless you like your cobbler super juicy. Grease the bottom and sides of an 8″x11″ baking dish with 1 T. softened butter. Set aside. In a medium mixing bowl, mix the peaches, peach juice, cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum). Stir well and pour into buttered baking dish. Dot with the 2 T. of butter. Preheat your oven to 350º.
For the crust, in a mixing bowl, measure out the dry ingredients and add the butter or palm shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until the mixture resembles coarse cornmeal and the shortening is well-blended. Slowly add the water, a little at a time and begin to stir into a solid dough. Do not overwork the dough. When you can form it into a single ball, it’s ready to roll. I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do. Moisten your counter top so the bottom piece remains still while you work. Place dough on the bottom plastic and cover with a second sheet of plastic and roll the dough slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your cobbler (folding the dough in half helps to lift it). Trim off the excess dough about ¼-½” beyond the pan edges and crimp the edge inward so that it is entirely inside the dish. Decorate the top with any surplus dough if you like. I like to roll it again and cut out leaves and a representation of the fruit in the filling to dress up the tops of cobblers. This time I also took a pastry brush and dipped into some watered down food coloring for added effect. I sprinkled erythritol onto the cut-out peach as well. Pop into preheated 350º oven for about 25 minutes or until lightly golden on top. Cool slightly before attempting to dip up.
NUTRITIONAL INFO: Makes 6 servings, each contains:
26.3 g fat
21.27 g carbs, 13.17 g fiber, 8.1 g NET CARBS
1.23 g protein
108 mg sodium