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

Honey Peach and Blackberry Cobbler

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

Cooking Light JULY 2003

  • Yield: 12 servings (serving size: 1/2 cup cobbler and 1 biscuit)

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

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife.

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.

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.

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.

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
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Honey Peach and Blackberry Cobbler recipe

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