Cherry Peach Cobbler Recipe

This recipe was posted on the Diabetic Living site and it looks to me like a perfect summer dessert recipe! I've also posted the test kitchen tip, as well as the nutrition facts so that everyone can enjoy! I hope you're having a wonderful summer season!

Ingredients:
1 pound peaches, halved, pitted, and sliced, or one 16-ounce package frozen unsweetened peach slices, thawed*
1 pound dark sweet cherries, pitted, or one 16-ounce package frozen dark sweet cherries, thawed*
1/4 cup cold water
4 teaspoons all-purpose flour
3/4 cup all-purpose flour
2 tablespoons sugar or sugar substitute** equivalent to 2 tablespoons sugar
1 1/2 teaspoons baking powder
2 tablespoons butter
1 egg, slightly beaten
3 tablespoons fat-free milk
1 teaspoon sugar or sugar substitute** equivalent to 1 teaspoon sugar
1/8 teaspoon ground cinnamon
Frozen fat-free whipped dessert topping, thawed (optional)

1. Preheat oven to 350 degrees F. Arrange sliced peaches and cherries in a 10-inch quiche dish. In a small bowl, combine the water and the 4 teaspoons flour; pour over fruit.

2. For cobbler dough: In a medium bowl, combine the 3/4 cup flour, 2 tablespoons sugar, and the baking powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Make a well in the center of the flour mixture; add egg and milk all at once. Stir just until moistened.

3. Drop dough by spoonfuls into 8 to 10 mounds on top of the fruit. In a small bowl, stir together 1 teaspoon sugar and the cinnamon; sprinkle over the dough.

4. Bake for 30 to 40 minutes or until a toothpick inserted into the topping comes out clean and fruit mixture is bubbly on edges. Cool slightly on a wire rack. Serve warm. If desired, serve with dessert topping. Makes 8 (about 3/4-cup) servings.

Test Kitchen Tip: If using frozen fruit, thaw it completely but do not drain the fruit before adding to the quiche dish.

Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amounts equivalent to 2 tablespoons and 1 teaspoon sugar.
Nutrition facts per serving with substitute: 142 cal., 25 carbo. Carb choices: 1.5.
Nutrition Facts Per Serving:
Servings: 8 (about 3/4-cup) servings
Calories 142
Total Fat (g) 4
Saturated Fat (g) 2
Cholesterol (mg) 34
Sodium (mg) 77
Carbohydrate (g) 25
Fiber (g) 2
Protein (g) 3
Diabetic Exchanges
Starch (d.e.) .5
Fruit (d.e.) 1
Fat (d.e.) 1