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Blueberry and Peach Cobbler














Low Cholesterol, Trans-fat Free


3 tablespoons olive oil
or canola oil
2 tablespoons butter
1 cup whole-wheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 15041% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 146mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 5%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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