Peach-Blueberry Cobbler

Cooking Light
Peaches and blueberries work together in harmony making this cobbler dessert one of the sweetest you'll have this year.
8 servings (serving size: 1/2 cup cobbler and 2 biscuits)


+ Add To Shopping List
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
3 cups coarsely chopped peeled peaches
2 cups blueberries
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Cooking spray
1 cup all-purpose flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled stick margarine or butter, cut into small pieces
6 tablespoons low-fat buttermilk
Mint sprigs (optional)


Preheat oven to 400°.

Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400° for 15 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt)in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist.

Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to about a 1/4-inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter.

Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.

Created date

July 1998

Nutritional Information

Calories 212
Caloriesfromfat 15 %
Fat 3.5 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 1.1 g
Protein 2.8 g
Carbohydrate 43.8 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 135 mg
Calcium 50 mg