I made this for company after we picked 18.5 lbs of organic blueberries. It was a big hit by all. Not overly sweet and was able to taste the natural sweetness from the fruit. Will definitely be making this one again.
Peach & Blueberry Cobbler
From EatingWell: July/August 2008
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.
37 Reviews for Peach & Blueberry Cobbler
Everyone loved it I served it with Vanilla ice cream. It's not too sweet but I actually like that about the cobbler. I am watching my sugars so I think this uses way less than other recipies will definitely make this again!
It's okay. After reading other reviews I added more sugar and some splenda and also put splenda on the peaches. The fruit was good but the dough didn't rise around the fruit and it took well over an hour before the dough was cooked through but it still had a little bit of a raw bitter taste to it. Seems like the batter is missing something. Egg?
i used soy milk instead of regular milk because it was for people who are lactose intolerant. i don't know if this affected the taste at all, but this recipe could have been better. even thought the first bite is good, after you let it settle for a second the wheat after taste kills the fun of a cobbler. not worth an hours wait. only good in small bites not even the vanilla ice cream could mask the after taste, bummer. what a waste of blueberries.
I loved it! I like the taste of whole wheat flour over white anyway. I did substitute, splenda, fat free milk and smart balance for the butter - tasted great but would love to know how that changed the nutritional info. Also, it doesn't indicate the size of a serving. I really needed to know this.