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Peach & Blueberry Cobbler

Peach & Blueberry Cobbler

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.


10 servings

Prep Time

20 minutes

Total Time

1 1/4 hours


  • 3tablespoons unsalted butter
  • 3tablespoons canola oil
  • 1cup whole-wheat flour
  • 1 1/2teaspoons baking powder
  • 1/2teaspoon salt
  • 1cup reduced-fat milk
  • 1/2cup sugar
  • 1teaspoon vanilla extract
  • 3ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
  • 2cups (1 pint)s fresh or frozen blueberries


  1. Preheat oven to 350°F.
  2. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
  3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
  4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
  5. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

Nutrition Facts

Per serving (recipe makes 10 servings)

Calories 182kcal
Carbohydrate Total 26g
Total Sugars 18g
Added Sugars 7g
Fiber 3g
Total Fat 8g
Saturated Fat 3g
Mono Saturated Fat 3g
Cholesterol 11mg
Sodium 212mg
Protein 3g
Potassium 140mg
Calcium 46mg
Folate 7mcg
Omega-6 1g
Vitamin E 1mg
Vitamin B3 1mg