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!
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.
40 Reviews for Peach & Blueberry Cobbler
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.
Delicious with gluten free flour. Hard to believe there are 10 servings to one recipe.
I love this receip, it is easy to make and my family just love it.
I made this first in 2008, now I make it every year. I substitute Smart Balance for the butter. I also use buttermilk instead of whole fat milk and we serve it with vanilla frozen yogurt. My husband is lactose intolerant, but he has no problem eating it with the substitutions. It has become a family favorite.