Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 6

A sprinkling of coarse turbinado sugar gives this deep-dish cobbler a crunchy golden top.

Lorrie Hulston Corvin
Recipe by Cooking Light July 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 1/2 cup cobbler and 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Lightly spoon flour into dry measuring cups; level with a knife.

  • Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

  • Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Nutrition Facts

283 calories; calories from fat 20%; fat 6.3g; saturated fat 3.8g; mono fat 1.8g; poly fat 0.3g; protein 4.3g; carbohydrates 56.5g; fiber 4.7g; cholesterol 17mg; iron 1.5mg; sodium 267mg; calcium 63mg.
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