Peach & Blueberry Cobbler

July/August 2008

Your rating: None Average: 3.8 (275 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.

"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


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.


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)


Anonymous wrote 2 years 20 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.


It was very easy to make! My husband cannot eat the cobbler without ice cream so we had to have it with vanilla ice cream. It was delicious! He said though it tasted good without ice cream too.


Made this over and over, using plums instead of peaches, as I am allergic to them. I also used whole wheat "InstaBake" by Hodgson's Mills for the flour mixture, brown sugar and Olivio and Brummel and Brown instead of butter. No one missed the butter! This is one of my most-requested Sunday brunch favorites and easy to assemble and bake.


I would avoid substituting coconut oil, it has saturated fat. Stick with the canola oil to be heart-healthy.

Comments (2)


a_farrington wrote 3 years 2 days ago

Some of this is true but, be careful, this is an opinion letter, not an article.

airerazor_1 wrote 3 years 1 week ago what do you think of this article?

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