Taste of Summer Blueberry and Peach Cobbler

Frozen fruit lets you enjoy this antioxidant-rich blueberry and peach cobbler long before the first fresh peaches appear in grocery stores.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 24%
  • Fat: 7.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 46g
  • Fiber: 2.9g
  • Cholesterol: 43mg
  • Iron: 1.1mg
  • Sodium: 172mg
  • Calcium: 56mg

Ingredients

  • 1 pound frozen sliced peaches
  • 1 pound frozen blueberries
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar, divided
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated whole nutmeg (optional)
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon turbinado sugar (optional)

Preparation

  1. Preheat oven to 400°.
  2. Combine first 3 ingredients in a large bowl. Combine 1/2 cup granulated sugar, cornstarch, cinnamon, and nutmeg (if desired) in a small bowl. Add sugar mixture to fruit, tossing to coat. Spoon fruit mixture into an 11 x 7-inch baking dish.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, baking powder, and baking soda in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Combine buttermilk and egg in a small bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir until moist.
  4. Drop dough by spoonfuls onto fruit mixture to form 8 dumplings. Sprinkle with turbinado sugar, if desired. Cover and bake at 400° for 35 minutes; uncover and bake an additional 15 minutes or until browned.
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