Recipe Image

Peach & Blueberry Cobbler

  • 20 m
  • 1 h 15 m
Virginia Willis
“This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet.”

Ingredients

    • 3 tablespoons unsalted butter
    • 3 tablespoons canola oil
    • 1 cup whole-wheat flour
    • 1½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup reduced-fat milk
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3½ cups frozen
    • 2 cups (1 pint) fresh or frozen blueberries

Directions

  • 1 Preheat oven to 350°F.
  • 2 Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
  • 3 Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
  • 4 Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
  • 5 Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
ALL RIGHTS RESERVED © 2017 EatingWell.com Printed From EatingWell.com 11/19/2017