Peach and Blueberry Cobbler

 

Peach and Blueberry Cobbler

 

Description

This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream.

 

Ingredients

FILLING

5 peaches, peeled and sliced

1 cup fresh blueberries

1/4 cup freshly squeezed orange juice

1/2 cup sugar

Pinch nutmeg (less than 1/8 teaspoon)

2 teaspoons cornstarch

 

BISCUIT TOPPING

5 tablespoons softened butter or

Spectrum Spread

2 cups flour plus 1/4 cup flour for rolling out

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

 

GLAZE

2 tablespoons sugar

 

 

Instructions

Preheat oven to 400°F.

 

Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick.

 

Spoon the thickened fruit filling into a medium (at least 10 x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish.

 

Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder, and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots.

 

Sprinkle the top with the sugar. Bake in the preheated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes. To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.

 

Serves 10

Per serving:
Calories 241.8
Fat 6.9 g
Saturated fat 4.1 g (25% of calories from fat)
Protein 3.9 g
Carbohydrate 42.3 g
Cholesterol 19 mg
Fiber 2 g

This recipe is from The Healthy Kitchen – Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)

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