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
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.
39 Reviews for Peach & Blueberry Cobbler
Used all butter rather than canola oil (rapeseed oil-yech), and it was polished off in one setting.
I used whole wheat pastry flour, 2 tablespoons butter and 2 tablespoons of canola oil. Next time, I will use only 1 TBS of each. I live at high altitude (6,200 feet) so I increased the milk by a little (I used non-fat), reduced the baking powder by a little more than 1/4 teaspoon and the sugar by a few tablespoons. The cobbler came out perfectly and I served it to guests - it was a big hit. This is a great recipe!
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.