Advertisement

Peach & Blueberry Cobbler

July/August 2008

Your rating: None Average: 3.8 (302 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

39 Reviews for Peach & Blueberry Cobbler

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.

Comments
07/10/2010
Anonymous

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.

Comments
06/29/2010

I have been making something like this for years. I love the flavor combination. Perfect timing, shortly blueberries and fresh peaches will be appearing and I plan to take advantage of that situation.

Comments (1)

19 comments

Anonymous wrote 3 years 8 weeks ago

This article cited is absurd

This article cited is absurd and entirely made up. Canola oil is made fro rapeseed. The name Canola was made up because rape oil doesn't sound too great. www.mayoclinic.com/health/canola-oil/AN01281

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner