I have fond memories of mom's blueberry cobbler. The smell drifting through the house was delightful, and it was hard to be patient when waiting for it to cool down.
This version is a bit healthier with not as much fat and whole wheat flour replacing all-purpose. Also, instead of the traditional biscuit-topped cobbler, this one has the fruit swirled with the batter to create a beautiful presentation. You can put your cast-iron pan to use by baking this cobbler in it to create a nice crispy edge. Serve with a tall glass of milk or vanilla ice cream scooped on top.
*got this recipe from Eating Well. Check out the original recipe here: Peach-Blueberry Cobbler
Cobbler Recipe
Serves: 10 Prep: 10 minutes Cooking Time: 1 hour
3 TB butter
3 TB canola oil
1 cup whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup reduced-fat milk
1/2 cup sugar (can also replace with agave or maple syrup)
1 tsp vanilla
3 peaches, ripe but firm (1 lb) sliced into eighths, or 3 1/2
cups frozen
2 cups blueberries, fresh or frozen
1. Preheat oven to 350* F.
2. Place butter and oil in a 12 inch cast iron or 9x13 baking pan. Heat in oven until melted 5-7 minutes.
3. Combine flour, baking powder and salt in a large bowl. Mix milk, sugar and vanilla in a small bowl. Stir milk mixture into dry mixture. Combine well.
4. Add melted butter mixture to the batter and stir to combine. Pour the batter into hot pan. Spoon peaches and blueberries over batter evenly.
5. Return the pan to oven, baking 50 minutes to 1 hour. Remove from oven, cool for at least 15 minutes. Serve warm.
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Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
3 TB butter
3 TB canola oil
1 cup whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup reduced-fat milk
1/2 cup sugar (can also replace with agave or maple syrup)
1 tsp vanilla
3 peaches, ripe but firm (1 lb) sliced into eighths, or 3 1/2
cups frozen
2 cups blueberries, fresh or frozen
1. Preheat oven to 350* F.
2. Place butter and oil in a 12 inch cast iron or 9x13 baking pan. Heat in oven until melted 5-7 minutes.
3. Combine flour, baking powder and salt in a large bowl. Mix milk, sugar and vanilla in a small bowl. Stir milk mixture into dry mixture. Combine well.
4. Add melted butter mixture to the batter and stir to combine. Pour the batter into hot pan. Spoon peaches and blueberries over batter evenly.
5. Return the pan to oven, baking 50 minutes to 1 hour. Remove from oven, cool for at least 15 minutes. Serve warm.
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Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~Mix batter ahead of time without fruit and butter, and leave in fridge until time of use.
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Who likes to CHANGE IT UP?
~Switch out peaches for nectarines.
~Add some cinnamon and/or nutmeg to the mixture.
~Instead of blueberries try blackberries or raspberries.
~Leave out 1/4 cup flour and add 1/4 flaxseed meal.
~Instead of blueberries try blackberries or raspberries.
~Leave out 1/4 cup flour and add 1/4 flaxseed meal.
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