Rating: 3.64 stars
18 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 7
  • 1 star values: 1

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.

Source: EatingWell Magazine, July/August 2008

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Recipe Summary test

total:
1 hr 15 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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.

  • Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.

  • 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.

  • 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 Facts

1 piece
196 calories; protein 3.1g; carbohydrates 28.7g; dietary fiber 2.7g; sugars 17.9g; fat 8.6g; saturated fat 2.9g; cholesterol 11.1mg; vitamin a iu 316.6IU; vitamin c 5.9mg; folate 10.2mcg; calcium 79.6mg; iron 0.7mg; magnesium 25.3mg; potassium 188mg; sodium 202mg; thiamin 0.1mg; added sugar 7g.

1/2 fruit, 1 1/2 other carbohydrate, 1 1/2 fat

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