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Everyone likes a good cobbler. Okay... well, except for my little brother who doesn't like any sort of 'hot fruit', but he is a strange and unusual creature. Most of us though, we enjoy it. In fact, most of us in my family enjoy it so much that I think we may end up going against the grain and swap out cobbler in the future for birthdays. Rather than the usual cake that either doesn't get eaten, or isn't eaten until the next day.

When I got a handful of local Texas grown peaches this week, I just knew that I had to make a peach cobbler with them. This cobbler right here is pretty special. I might even go so far as to call it magical.

I lightened this cobbler up by starting it out with a base of light butter and then swapped out half of the sugar for a natural sweetener. Anything that measures cup-for-cup like sugar will work here for this substitute; stevia, monk, etc. I also used a reduced fat milk and plenty of fresh peaches and lemon juice.

What makes this cobbler so magical is the way that it's layered. Most of the cobblers that I've made before are layered with fruit on the bottom and a dough dolloped on top to bake. Not this one though. Oh, no no. This one starts with the dough on bottom and the fruit on top. As it bakes, the dough rises up and cooks through all the peaches and juices.

Then end result is nothing short of delicious. The cake is perfectly moist with being baked within the peach juices, and is just sweet enough to allow for some vanilla bean ice cream on top if desired!

For being a 'from scratch' cobbler, it's a very quick and easy dessert to make. No fuss, no muss, no eggs, no guilt.

Step-by-Step Photos: