Ingredients

• 1 cup almond milk (original flavor)
• 1 cup all purpose flour
• 1/2 tablespoon baking powder
• 2/3 cup Splenda^® No Calorie Sweetener, granulated
• 20 ounces canned peach pie filling
• 6 tablespoons unsalted butter
• 1/2 teaspoon ground  cinnamon

Preparation

1. Preheat oven to 350° F.
2. In large bowl, mix almond milk, flour, baking powder and Splenda^® (or sugar) until smooth. Set aside.
3. In a microwave-safe dish, melt butter and pour into 9” x 13” baking dish.
4. Add milk mixture directly on top of melted butter in baking dish.
5. Open pie filling and scoop heaping spoonfuls onto the mixture in the baking dish, placing filling randomly across the mixture.
6. Sprinkle ground cinnamon on top of cobbler.
7. Bake for approximately 40 to 45 minutes or until crust is brown and fluffy.

Helpful hints

• For a different flavor, substitute your favorite renal-friendly, low-potassium fruit pie filling.
• Along with the cinnamon, you can also sprinkle additional Splenda^® or sugar on the top of the cobbler prior to baking.