Blueberry-Peach Cobbler Recipe
This makes a wonderful mid-late summer treat when fresh peaches and nectarines are in abundance. You can substitute nectarines, apricots, Pluots, and other fruits for the peaches if they look better. I've made a number of cobbler recipes and this is the best. You won't be disappointed!
Ingredients
- Fruit:
- 1/2 cup granulated sugar
- 2 Tbsp flour
- 1/2 tsp grated lemon rind
- 1/4 tsp salt
- 3 cups chopped, peeled peaches or nectarines (approx. 2 lbs)
- 2 cups fresh blueberries
- 1 Tbsp fresh lemon juice
- Top:
- 1 1/3 cups flour
- 1/3 cup granulated sugar
- 1/2 tsp baking pwdr
- 1.4 tsp salt
- 3 Tbsp butter, sliced into pieces
- 2/3 cup low-fat buttermilk
- 1 1/2 Tbsp turbinado sugar
Directions
- Preheat oven to 400 F.
- Prepare filling by combining sugar, flour, lemon rind and salt in a large bowl. Add peaches and blueberries with juiceand stir. Spoon mixture into an 8 inch baking dish coated with cooking spray (Pam, etc.). Bake at 400 F for 15 minuts.
- Prepare topping by combining flour, granulated sugar, baking powder, and salt, stirring with a whisk. Cut in butter with a blender or with two knives. Add buttermilk and stir until moist.
- Remove dish from oven and drop dough on to mixture in 8 roughly equal rounds. Sprinkle the turbinado sugar evenly onto the dough.
- Bake at 400 F for another 25 minutes or until golden.
- To serve, scoop one large spoonful of cobbler, along with one biscuit, into each bowl. Serve as is or ala mode with vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 252 | |
| Calories from Fat 44 | 17% |
| Total Fat 4.98g | 6% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 611mg | 25% |
| Potassium 192mg | 5% |
| Total Carbs 49.77g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 30.06g | 20% |
| Protein 3.85g | 6% |
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Reviews
September 21, 2008
Only one word to describe this--Awesome! Of course, we bought our fruit fresh at the farmers market in June...I'm sure that's part of the secret.I've cooked/tasted this recipe!
