Peach & Blueberry Cobbler
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 10
- Course: Dessert
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.
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Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons canola oil
- 1 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup reduced-fat milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
- 2 cups (1 pint) fresh or frozen blueberries
- Reynolds® Bakeware 13x9 Non Stick Pan with Lid
Directions
Step 1
Preheat oven to 350°F.
Step 2
Place butter and oil in a 12-inch cast-iron skillet or a Reynolds® Bakeware 13x9 Non-Stick Pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
Step 3
Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
Step 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.
Step 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.
© Meredith Corporation. All rights reserved. Used with permission.
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