Honey Peach and Blackberry Cobbler

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

A sprinkling of coarse turbinado sugar gives this deep-dish cobbler a crunchy golden top.

Yield: 12 servings (serving size: 1/2 cup cobbler and 1 biscuit)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 20%
  • Fat: 6.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.3g
  • Carbohydrate: 56.5g
  • Fiber: 4.7g
  • Cholesterol: 17mg
  • Iron: 1.5mg
  • Sodium: 267mg
  • Calcium: 63mg

Ingredients

  • 2 1/4 cups all-purpose flour, divided
  • 8 cups chopped peeled peaches (about 4 pounds)
  • 1/4 cup honey
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt, divided
  • 3 cups blackberries
  • Cooking spray
  • 3/4 cup granulated sugar
  • 1 tablespoon grated lemon rind
  • 1 teaspoon baking powder
  • 6 tablespoons chilled butter, cut into small pieces
  • 1 1/4 cups low-fat buttermilk
  • 2 tablespoons turbinado sugar

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
  5. Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
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