PEACH – BLUEBERRY COBBLER

Author: Jan Keyton, Highlands Ranch Rotarian

Topping:

  • 1 1/3  Cup    all purpose flour
  • 1/3  Cup       granulated sugar
  • 1/2  tsp        baking powder
  • 1/4  tsp        Salt
  • 3  Tbs           Chilled butter cut into small pieces
  • 2/3  Cup       low-fat (1%) buttermilk
  • 1 1/2  tsp      turbinado sugar

Filling:

  • 1/2  Cup  Granulated Sugar
  • 2  Tbs      All-purpose flour
  • 1/2  tsp   Grated lemon peel
  • 1/2  tsp  Salt
  • 3  Cups  Chopped and peeled peaches
  • 2  Cups  Fresh Blueberries
  • 1  Tbs     Fresh lemon juice
  •                 Cooking spray

Procedure

1   Preheat oven to 400 degrees.  Prepare filling:  combine first 4 ingredients in a large bowl.  Add peaches, blueberries, and juice.  Spoon mixture into an 8-inch square baking dish coated with cooking spray.  Bake at 400 degrees for 15 minutes.

2   To Prepare Topping:  lightly spoon 1 – 1/3 cups flour into dry measuring cups; level with a knife.  Combine the flour, sugar, baking powder and salt stirring with a whisk.

3   Cut in butter with pastry blender till mixture resembles coarse meal.  Add buttermilk, stir just till moist.  Remove dish from oven; drop dough onto peach mixture to form rounds.

4   Sprinkle turbinado sugar evenly over dough.

5   Bake at 400 degrees for 25 minutes or until bubbly and golden.  Yield: 8 servings

Servings: 8

Nutrition Facts: Serving size: 1/8 of a recipe (6.1 ounces).

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