Nutrition Facts
  Servings Per Recipe: 16
  Serving Size: 1 serving
Amount Per Serving
  Calories 172.6
  Total Fat 5.8 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 1.7 g
  Cholesterol 15.6 mg
  Sodium 73.5 mg
  Potassium 80.6 mg
  Total Carbohydrate 30.0 g
      Dietary Fiber 1.1 g
      Sugars 21.1 g
  Protein 1.6 g
  Vitamin A 7.4 %
  Vitamin B-12 1.2 %
  Vitamin B-6 1.1 %
  Vitamin C 5.4 %
  Vitamin D 1.9 %
  Vitamin E 3.0 %
  Calcium 5.8 %
  Copper 2.1 %
  Folate 4.2 %
  Iron 3.2 %
  Magnesium 1.5 %
  Manganese 6.0 %
  Niacin 3.6 %
  Pantothenic Acid     1.3 %
  Phosphorus     4.2 %
  Riboflavin 5.1 %
  Selenium 4.9 %
  Thiamin 4.9 %
  Zinc 1.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Blueberry Peach Cobbler

View the full Blueberry Peach Cobbler Recipe & Instructions
Submitted by: ULVUND50

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Blueberry Peach Cobbler

49 calories of Butter, unsalted, (0.06 stick)

46 calories of Granulated Sugar, (0.06 cup)

27 calories of Flour, white, (0.06 cup)

18 calories of Peaches, canned, (0.13 cup, halves or slices)

15 calories of Granulated Sugar, (0.02 cup)

11 calories of Blueberries, fresh, (0.13 cup)

6 calories of Milk, 1%, (0.06 cup)

0 calories of Baking Powder, (0.13 tsp)


Nutrition & Calorie Comments  

I have a new favorite! I cut it in half for an 8x8 pan also, but should have kept a closer eye on it. After 16 minutes the crust had already formed...but it didn't need more sugar on top to make a crust. Submitted by:
POINTAFTER
(3/10/13)
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great taste. I used regular oats instead of flour and half cup sugar with 1/4 cup xylitol instead of 1 cup sugar and turned out fine as far as sweetness goes. Submitted by:
LMK206
(9/11/11)
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I have been making this for years, except I don't sprinkle sugar on the top. One of my favorite variations is to use tart red cheeries. My grandmother used to have a couple trees of them and we used those when we first started using this recipe. I use whatever fruit I have on hand at the time. Submitted by:
BSEDIA
(7/10/11)
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I used wheat flour, fat free milk, half sugar half splenda, some nutmeg and cinnamon and 2 cups black raspberries and 2 cups of red raspberries - freshed picked this morning. So simple and quick. It's baking now. Smells so good. Can't wait to try it. Submitted by:
TLSPEARS1
(6/25/11)
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Excellent! Used Splenda in the batter and added cinnamon and nutmeg and a bit of vanilla. Used all blueberries. I believe you could probably cut the butter in half to save calories. I did use the sugar on top for the added "crisp" but used only half. It was plenty. It's a keeper. Submitted by:
MARYELLEN301
(6/13/11)
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I made the version as instructed and a version with whole wheat flour, splenda, and reduced calorie butter. Both were a hit. I accidentally put too much baking powder in the the regular version and people really liked the doughy consistency - though the low calorie version was much prettier. Submitted by:
CLEOBELLERED
(4/28/11)
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This was exactly what my sweet tooth needed! I used frozen blueberries and some fresh peaches that were overripe. I would cut the sugar the next time I make this, and I WILL make it again! Submitted by:
MAY16162
(8/22/10)
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I substituted raspberries. Next time I think I may use less sugar. It's a dangerously easy recipe - a definite keeper. :-) Submitted by:
GENIELEU1
(8/21/10)
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This hit the spot! I used skim milk and halved the butter (1/4 cup) and sugar (1/2 cup), and *didn't* sprinkle on the last 1/4 cup of sugar; did a quick calculation and an 8th piece ends up being only 30 cals more than a 16th! Thanks for sharing, this is in the recipe arsenal for good now! Submitted by:
FIONAFAE
(7/21/10)
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I modified the recipe and used 1/2 stick butter, whole wheat flour and splenda to cut the calories in 1/2. It was super easy to make and very tasty. Next time will try without the peaches and may use other fruits. Submitted by:
IBHLKING
(6/15/09)
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I substituted blackberries for the blueberries and peaches, and it still turned out very well. I also used nonfat milk instead of 1%. Be careful pouring the batter into the hot butter, however -- it splattered something awful! Hubby Dearest loved it -- said it's a real keeper! Submitted by:
TIN_LIZZY
(10/3/08)
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