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.
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
- Preheat oven to 350°F.
- 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.
- Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
- 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.
- 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.
Per serving (recipe makes 10 servings)
|Mono Saturated Fat||3g|