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

Peaches and blueberries work together in harmony making this cobbler dessert one of the sweetest you'll have this year.

Recipe by Cooking Light July 1998


Recipe Summary test

8 servings (serving size: 1/2 cup cobbler and 2 biscuits)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

212 calories; calories from fat 15%; fat 3.5g; saturated fat 0.6g; mono fat 1.3g; poly fat 1.1g; protein 2.8g; carbohydrates 43.8g; fiber 3.2g; iron 1mg; sodium 135mg; calcium 50mg.