Peach cobbler should be sweet. I'm with the other reviewers. I'd rather www. at a small piece of the real thing.
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.
36 Reviews for Peach & Blueberry Cobbler
It sounded good. I used organic blueberries I had picked with my husband, along with fresh local peaches. The dough did not rise around the fruit as pictured and was tough and chewy. This recipe is not a keeper for me.
I made this with apple and a few raspberries, the fruit was delicious. The batter however was not right, it is neither clafoutis, sweet Yorkshire pudding or pancake. Just stodge. I followed the recipe but surely this needs egg?
Wow! I had some reservations about this recipe after reading some of the reviews, but made it according to the recipe. The only deviation was that I used 5 1/2 cups of a mix of frozen fruit that contained peaches, blueberries, and strawberries. This definitely did not taste like bread with fruit to me. I keep my whole wheat flour in the fridge, it makes a difference.
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.
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