Diary of a Real Girl

Okay, I am SOOOO late on this one!! That’s what happens when you have a 2 day work week (in classes the other 2 days) and a holiday where I just moped around the house!!!

I am FINALLY getting around to posting my recipe for Amy’s 15 Week Challenge.

The point of this challenge was to take something sinful that you love and make it healthier.

Okay, so mine is kind of not really a cop-out!!!

A few years ago (actually on the trip that prompted me to lose weight in the first place!!) I tried peach pie for the first time in Kelowna, BC. I am PRETTY sure that I saw heaven that day!!! The buttery crust, the sweet filling and of course the yummy vanilla bean ice cream that topped it!!! I was DYING to recreate it (of course minus the amazing BC fruit!! Not really the best produce in my small town in Alberta!!) So anyway, I googled and googled and found that the best option would be a cobbler instead of a pie since you are eliminating that bottom crust.

SO this is what I have made MANY times!! (I don’t have a picture because I didn’t bake it this week…trying to clear out the cupboards so I didn’t want to make one more consumable!!!)

Okay, so here goes!!

For your filling, you need:

6 peaches (skinned, sliced, and pitted) *** see step 2 in directions

1/4 cup splenda 

1/4 cup brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tsp lemon juice

2 tsp cornstarch

For the topping, you will need:

1 cup whole wheat flour

1/4 cup splenda

1/4 cup brown sugar

1 tsp baking powder

6 Tbsp 50/50 margarine/butter blend

1/4 c boiling water

To sprinkle on the very top:

3 Tbsp white sugar

1 tsp cinnamon

1. Preheat your oven to 425 F.

2. Fill a pot with water and bring to a boil. Drop whole peaches in and boil for a few minutes. Pull the peaches out with a slotted spoon and drop into a bowl with ice water. Let sit for a few minutes and the skins should peel RIGHT off!! SO much easier than peeling dry!! You can then slice and pit your peaches. I slice mine SUPER thin, this way they just turn to mush in the cobbler!

3. Combine all your ingredients for the filling and bake for 10 minutes in 9×9 square pan.

4. Combine ingredients for topping until coarse using a pastry cutter. Add water until combined, don’t over mix.

5. Remove filling from oven. Drop spoonfuls of topping over filling, sprinkle with your sugar and cinnamon.

6. Bake for 30 minutes or until topping is lightly golden. Cut into nine (9) servings.

A 3×3 inch square piece will “cost” you: 190 cals, 7.9 g of fat, 88 g of sodium, 31 g of carbs. 3 g of fiber, 4 g of sugar and 2 g of protein.

I like to top it with some light vanilla ice cream or even some frozen cool whip!! SUPER tasty!!!

Let me know if any of you make this and tell me whether you loved it or hated it!!!