FRESH PEACH COBBLER

Recipe courtesy of Pam's Midwest Kitchen Korner

For fruit mixture:

4 cups peaches, peeled and sliced

½ cup Swerve (or sugar)

1 teaspoon lemon zest

1 tablespoon lemon juice

½ teaspoon cinnamon

1½ tablespoons cornstarch for thickening (or instant tapioca)

For cobbler topping:

1 cup flour

3 tablespoons Swerve (or sugar)

1½ teaspoons baking powder

¼ teaspoon salt

4 tablespoons butter

¼ cup milk

1 egg, lightly beaten

Method:

Preheat oven to 350°.

Toss peaches with all ingredients listed under fruit mixture.

Place in a 9x9-inch baking dish.

In a medium bowl, whisk together flour, 3 tablespoons Swerve, baking powder and salt.

Cut butter into flour mixture with pastry blender or fork until mixture resembles coarse crumbs.

Make well in center and stir in the milk and beaten egg until the dough is just moistened.

Drop spoonfuls of dough on top of peaches.

Bake for 30 minutes until peach mixture is bubbly and the topping is nicely browned.

Let cool for at least 30 minutes before serving.

Serve with whipped cream or vanilla ice cream, if desired.

Enjoy!