A few years ago I just had a craving for peach cobbler. Since I didn’t have any fresh peaches, I used Del Monte Orchard Select peaches in extra light syrup. I used two jars and poured all the liquid off the second jar to cut way back on the sugar. Here is what I did.
2 tbsp butter
1 cup Splenda Granulated
1 cup low-fat milk
1 1/4 cup whole-wheat flour (this will slow down the absorption of the sugar, etc avoiding a sugar high)
2 tsp baking powder
1/4 tsp salt, optional
1 tsp ground cinnamon (this will help to counteract the sugar)
2 jars (20-oz each) sliced peaches
A sprinkling of raw oats (the oats work with the whole-wheat flour to slow down sugar absorption)
Preheat oven to 350 degrees.
Melt the butter in a 9 x 13-inch baking pan.
In a medium mixing bowl combine the Splenda, flour, baking powder, salt, and cinnamon; add milk and stir to blend well. Spread batter evenly over the bottom of the pan.
Drain most of the juice from 1 jar of peaches. Pour the peaches with the juice over the batter in pan. Add the drained peaches, filling in any bare spots over the batter then adding any liquid remaining in jar.
Sprinkle the raw oats over all.
Bake cobbler at 350 degrees 1 hour or until lightly browned, bubbly, and cooked through.
Serve with sugar-free ice cream, if desired. (I,m not fond of ice cream so I do not use.)
Note a reasonable serving of this per day does not raise my blood sugar. Only you know your body and your blood sugar levels so make at your own discretion. I am a controlled diabetic whose A1C is usually around 5.