When I think "cobbler," I think bready topping. This version does not offer that. Perhaps it's more of a crumble? At any rate, it was nothing special. Decent, but won't make again.
Peach-and-Blueberry Cobbler
Yield: 6 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 282
- Calories from fat: 19%
- Fat: 6g
- Saturated fat: 1.1g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.8g
- Protein: 3.9g
- Carbohydrate: 60.6g
- Fiber: 3.7g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 417mg
- Calcium: 19mg
Ingredients
- 1 cup reduced-fat baking mix
- 1/2 cup regular oats
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup chilled reduced-calorie stick margarine, cut into small pieces
- 4 cups frozen sliced peaches
- 2 cups frozen blueberries
- 1/4 cup granulated sugar
- Vanilla low-fat frozen yogurt (optional)
Preparation
- Preheat oven to 350°.
- Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
- Combine peaches and blueberries in a 2-quart casserole, and sprinkle 1/4 cup sugar evenly over fruit. Crumble oat mixture evenly over fruit. Bake at 350° for 45 minutes or until cobbler is bubbly. Top cobbler with frozen yogurt, if desired.
Peach-and-Blueberry Cobbler Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- COOKING METHOD: Bake
- OCCASION: Summer, Father's Day, July 4th, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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