Blueberry-Peach Cobbler with Pecans

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Blueberry-Peach Cobbler with Pecans
Photo: Oxmoor House
It's best to make this cobbler during the summer months when fresh blueberries and peaches are at their peak, but you can enjoy it year-round if you use frozen fruit.
Serves 9 (serving size: 1/9 of cobbler)


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1/3 cup granulated sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 1/2 pounds fresh peaches, peeled, pittted, and thinly sliced (about 4)
2 cups fresh or frozen blueberries
Cooking spray
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
0.9 ounce oat flour (about 1/4 cup)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/4 cup chilled unsalted butter, cut into small pieces
3/4 cup low-fat buttermilk
1/4 cup chopped pecans
1/2 teaspoon vanilla extract
1 teaspoon turbinado sugar
Vanilla light ice cream (optional)


Hands-on: 25 Minutes
Total: 1 Hours

1. Preheat oven to 375°.

2. Combine first 3 ingredients in a large bowl; add peaches and blueberries, tossing to coat. Pour mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 2 tablespoons granulated sugar, and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, pecans, and vanilla, stirring just until moist.

4. Drop 9 spoonfuls of batter over fruit mixture; sprinkle with turbinado sugar. Bake at 375° for 35 minutes or until topping is browned. Serve with ice cream, if desired.

Created date

October 2014

Nutritional Information

Calories 237
Fat 8.7 g
Satfat 3.7 g
Monofat 3 g
Polyfat 1.2 g
Protein 3.5 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 15 mg
Iron 0.7 mg
Sodium 177 mg
Calcium 72 mg