Peach and Blackberry Cobbler

recipe
David Bonom's mother made a speedy cobbler using frozen fruit and a simple batter. We like it with fresh peaches and blackberries.
4

Worthy of a special occasion

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 254
Caloriesfromfat 22 %
Fat 6.2 g
Satfat 3.8 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 48.1 g
Fiber 3.3 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 313 mg
Calcium 151 mg

Ingredients

1/4 cup butter, melted and divided
Cooking spray
3 cups sliced fresh peaches (about 1 pound)
2 cups fresh blackberries
1 cup plus 1 tablespoon all-purpose flour, divided (about 4 1/2 ounces)
1 cup sugar, divided
1/4 teaspoon ground ginger
1 tablespoon baking powder
1/4 teaspoon salt
1 cup 1% low-fat milk

Preparation

1. Preheat oven to 350°.

2. Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.

3. Combine peaches, blackberries, and 1 tablespoon flour in a large bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared baking dish. Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add remaining 2 tablespoons melted butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture.

4. Bake at 350° for 1 hour and 10 minutes or until golden brown.

Note:

David Bonom,

May 2008
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