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Peach & Blueberry Cobbler

:  July/August 2008

Your rating: None Average: 3.8 (215 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 Recipe

Makes: 10 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low sodium | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons canola oil
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup reduced-fat milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
  • 2 cups (1 pint) fresh or frozen blueberries

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Preparation

  1. Preheat oven to 350°F.
  2. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
  3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
  4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
  5. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

Nutrition

Per serving: 182 calories; 8 g fat ( 3 g sat , 3 g mono ); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 212 mg sodium; 140 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 1/2 carbohydrate (other), 1 1/2 fat


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Recipe Categories

Style/Theme
Entertaining, casual
Kid-friendly
Picnic
Potluck
Vegetarian
Birthday
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Type of Dish
Desserts, fruit
Desserts, other
Preparation/ Technique
Bake
Meal/Course
Dessert
Ethnic/Regional
American
Season
Spring
Summer
Fall
Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Publication
July/August 2008
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