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Peach-Blueberry Cobbler

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.