Old Fashioned Peach Cobbler with Jaca

Frozen peaches baked under a warm, golden cake-like topping with cinnamon — made healthier by replacing all sugar with Jaca (allulose). Warm, bubbly, and the perfect comfort dessert.

Prep Time: 10 minutes | Cook Time: 50 minutes | Servings: 9

Ingredients:

• 6 cups frozen peaches, defrosted
• 1½ cups Jaca sugar, divided (replaces ¾ cup granulated sugar at 2x ratio)
• ½ cup butter, melted
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup Jaca sugar — brown sugar replacement (replaces ¼ cup brown sugar at 2x ratio)
• 1 teaspoon ground cinnamon
• ¾ cup milk

Instructions:

- Preheat oven to 375°F.

- Combine defrosted peaches with 1 cup Jaca sugar. Set aside to let the juices develop.

- Pour melted butter into the bottom of a 2-quart baking dish.

- In a mixing bowl, combine flour, baking powder, salt, ½ cup Jaca sugar (brown sugar replacement), remaining ½ cup Jaca sugar, and cinnamon. Mix well. Add milk and stir just until combined — don't overmix.

- Spread the batter evenly over the butter in the baking dish.

- Top with the sweetened peaches and all their juices.

- Bake for 45–55 minutes or until the top is golden and set. The batter magically rises up around the fruit as it bakes.

- Let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This is a Jaca-adjusted healthier version — all the cozy sweetness without the sugar spike.