Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →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. Adapted from Spend With Pennies.
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
Sweetener Used
2 cups Jaca sugar total Allulose
Replaces: 1 cup total sugar (¾ cup granulated + ¼ cup brown)
Instructions
- 1
Preheat oven to 375°F.
- 2
Combine defrosted peaches with 1 cup Jaca sugar. Set aside to let the juices develop.
- 3
Pour melted butter into the bottom of a 2-quart baking dish.
- 4
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.
- 5
Spread the batter evenly over the butter in the baking dish.
- 6
Top with the sweetened peaches and all their juices.
- 7
Bake for 45–55 minutes or until the top is golden and set. The batter magically rises up around the fruit as it bakes.
- 8
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.
Pro Tips
- Fresh or canned peaches work too — if using canned, choose peaches in juice, not syrup.
- For extra crunch, sprinkle coarse Jaca sugar on top before baking.
- This cobbler is best served warm the day it's made, but leftovers reheat beautifully in the microwave.