Peach-Blueberry Cobbler
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 258.9
- Total Fat: 5.0 g
- Cholesterol: 12.4 mg
- Sodium: 153.3 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 2.9 g
- Protein: 3.8 g
View full nutritional breakdown of Peach-Blueberry Cobbler calories by ingredient
Introduction
from Cooking Light Magazine july 2007 from Cooking Light Magazine july 2007Number of Servings: 8
Ingredients
-
Filling: 1/2 cp. granulated sugar, 2 Tbsp. all purpose flour, 1/2 tsp grated lemon peel, 1/4 tsp salt, 3 cups. chopped peeled peaches, 2 cps. fresh blueberries, 1 Tbsp fresh lemon juice.
Topping: 1 1/3 cps all purpose flour, 1/3 cp. granulated sugar, 1/2 tsp. baking powder, 1/4 tsp. salt, 3 Tbsp chilled butter, 2/3 cp lowfat buttermilk, 1 1/2 tbsp turbinado sugar
Directions
1. Preheat oven to 400 degrees.
2. To prepare filling, combine first 4 ingredients in a large bowl. Add peaches, blueberries and juice. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes.
3. To prepare topping, lightly spoon 1 1/3 cps. flour into dry measuring cups; level with a knife. Combine 1 1/3 cups flour, 1/3 cup granulated sugar, baking powder and 1/4 tsp salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coase meal. Add buttermilk; stir just until moist.
4. Remove dish from oven; drop dough onto peach mixture to form 8 rounds. Springle dough evenly with turbinado sugar. Bake at 400 degrees for 25 minutes or until bubbly and golden. Yield: 8 servings (serving size: 1/2 cups cobbler and 1 biscuit).
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEDAILEY.
2. To prepare filling, combine first 4 ingredients in a large bowl. Add peaches, blueberries and juice. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes.
3. To prepare topping, lightly spoon 1 1/3 cps. flour into dry measuring cups; level with a knife. Combine 1 1/3 cups flour, 1/3 cup granulated sugar, baking powder and 1/4 tsp salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coase meal. Add buttermilk; stir just until moist.
4. Remove dish from oven; drop dough onto peach mixture to form 8 rounds. Springle dough evenly with turbinado sugar. Bake at 400 degrees for 25 minutes or until bubbly and golden. Yield: 8 servings (serving size: 1/2 cups cobbler and 1 biscuit).
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEDAILEY.
