Peach & Blueberry Cobbler
- Number of Servings: 10
Ingredients
3 tablespoons unsalted butter3 tablespoons canola oil1 cup whole-wheat flour1-1/2 teaspoon baking powder1/2 teaspoon salt1 cup reduced-fat milk1/2 cup sugar1 tsp vanilla extract3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3-1/2 cups frozen2 cups (1 pint) fresh or frozen blueberries
Preheat oven to 350°F.
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.
Number of Servings: 10
Recipe submitted by SparkPeople user CHRISTINEW1984.
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.
Number of Servings: 10
Recipe submitted by SparkPeople user CHRISTINEW1984.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 8.4 g
- Cholesterol: 11.3 mg
- Sodium: 87.8 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.2 g
- Protein: 3.0 g
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