Sugar-Free Peach Cobbler (Diabetic-Friendly)


  • 1 cup whole wheat pastry flour
  • 9 peaches, diced, not peeled
  • 8 ounces fresh blueberries
  • 1 cup sugar substitute (Splenda)
  • 1⁄2 cup butter, cut into 1 tablespoon sections (1 or 2 sticks.)
  • 1⁄2 teaspoon cinnamon (optional)


Put fruit in bottom of 9×13-inch pan.

Mix together flour, Splenda, and butter until it resembles a course meal (cut in with pastry knife or fork).

Sprinkle on top of fruit. Because whole wheat pastry flour can be grainier than all purpose, I melted 1/2 stick of butter and poured over topping for added moisture.

Bake at 350°F for 30 minutes, or as your oven allows.



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