Rating: 4.5 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Take peach cobbler to a whole new level by adding blueberries and blackberries which yields a sweet, juicy dessert that's the epitome of summer.

Recipe by Cooking Light July 2009

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Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
12 servings (serving size: 1 cup cobbler and 1/3 cup ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.

  • To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

Nutrition Facts

321 calories; fat 8.9g; saturated fat 4.5g; mono fat 2.7g; poly fat 0.8g; protein 5.3g; carbohydrates 58.9g; fiber 4.2g; cholesterol 19mg; iron 1.1mg; sodium 147mg; calcium 101mg.
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