Sarah Lee’s Sugar Free Peach Cobbler

My mother-in-law’s name was Sarah Lee Smith. I used to tease her when she cooked something extra scrumptious, by calling the dish Sarah Lee’s or Mrs. Smith’s this or that. I learned a lot of my cooking skills from her, here’s another one.

Cook time: 30 Min  Prep time: 10 Min  Serves: 12



1 large can sliced peaches, undrained
1 small can sliced peaches, undrained
1 c self rising flower
1 c 2% milk
1 c splenda
1 stick butter (not margarine)


1. Melt butter in 13 x 9″ pan in preheating 450 degree oven.
2. Mix flour and Splenda and add milk.
3. Pour batter into pan with melted butter.
4. Pour cans of peaches (syrup and all) on top of batter. Bake 30 minutes or until golden brown. Cool and enjoy.

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