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Peach & Blueberry Cobbler

July/August 2008

Your rating: None Average: 3.8 (253 votes)

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.



READER'S COMMENT:
"Just made it yesterday for some company and it was a hit! I used plums instead of peaches and threw in some raspberries along with the blueberries... its really good and guilt free! "
Peach & Blueberry Cobbler Recipe

36 Reviews for Peach & Blueberry Cobbler

09/03/2010
Anonymous

HORRIBLE! Not enough fruit and when you add more - mush. MAYBE a good breakfast, but I would not serve it to any guests for a desert. Give me a little piece of the real thing once in a while then something that tastes of bad wheat bread with a little fruit.

Comments
08/15/2010

So easy and less sloppy than traditional cobbler. I only had vanilla soy milk, so I used it instead of the milk and vanilla. The substitute worked and I may have finally found a non-chocolate dessert that my husband likes too!

Comments (1)

19 comments

airerazor_1 wrote 2 years 39 weeks ago

this is exactly what i needed to hear, i'm glad you liked it and made this substitution.

08/15/2010
Anonymous

just wow. awesome.
we're not chocolate eaters, so desserts aren't a big deal in my house, but this recipe has me excited. cast iron skillet, whole wheat, packed with fruit, and serves a group. Usually i think of gooey, sugary, canned pie-filling-like crud with a soggy limp biscuit topping, when it comes to cobbler. Not here. I just keep adding fruit on top of the batter until i can't find any more spots to put it. I found you can go a little lighter on the sugar, and leave it in the oven for a few more moments until the edge gets crispy. It's also forgiving of slightly under ripe peaches. Everyone who's had it is always surprised it's whole wheat - a good thing in my book. Then they ask for the recipe.
I've made this 3 times so far this summer and i plan on making it as often as possible before the fruits season is over. I leave it on the counter, covered with a tea towl, and make eyes at it as i pass, just waiting until after dinner when i can pop it back into the oven to warm up. It keeps this way for a few days. Serve warm with a scoop of real vanilla ice cream. My partner, a man of few words, gave it the review of " but if i eat this piece there will only be three pieces left". Couldn't have said it better.

Comments
08/08/2010
Anonymous

Delicious with gluten free flour. Hard to believe there are 10 servings to one recipe.

Comments
07/14/2010
Anonymous

I love this receip, it is easy to make and my family just love it.

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