Blueberry & Peach Cobbler
:)
Yield
10 servingsPrep
10 minCook
70 minReady
1½ hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
or canola oil |
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
or up to 1/2 cup |
|
| 1 | cup |
milk, low-fat
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pound |
peaches
ripe and firm, about 3 peaches, pitted and sliced into eighths, or 3 1/2 cups frozen |
|
| 1 | pint |
blueberries
2 cups fresh, or 3 1/2 cups frozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
or canola oil |
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
sugar
or up to 1/2 cup |
|
| 237 | ml |
milk, low-fat
|
|
| 5 | ml |
vanilla extract
|
|
| 453.6 | g |
peaches
ripe and firm, about 3 peaches, pitted and sliced into eighths, or 3 1/2 cups frozen |
|
| 473 | ml |
blueberries
2 cups fresh, or 3 1/2 cups frozen |
*
|
Directions
Preheat oven to 350°F.
Place oil and butter in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan.
Heat in the oven until melted and fragrant, about 6 minutes.
Meanwhile, combine flour, baking powder and salt in a large bowl.
Stir in sugar, milk and vanilla, combine well.
Add the melted butter oil 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 to 60 minutes.
Remove and transfer the pan to a wire rack to cool for at least 20 minutes.
Serve warm.
