The peach cobbler is a summertime staple, but unfortunately a traditional recipe calls for loads of sugar, white flour and unhealthy fats. This healthier makeover substitutes half the peaches for naturally low-in-sugar blueberries. It’s also made with olive oil in place of some of the butter and whole-wheat flour instead of the all-purpose white variety. It’s not your grandma’s cobbler, but it’s still pretty darn good.
Photo by Perry Santanachote
Blueberry and Peach Cobbler Recipe
Serves 6
Prep time: 20 minutes
Cook time: 1 hour
The Skinny
Per serving:
- 167 cal
- 6.5 g fat (2.5 g sat)
- 26 g carbs
- 134 mg sodium
- 1.5 g fiber
- 16 g sugar
- 2.5 g protein
Ingredients
1/2 cup whole-wheat flour
1/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup low-fat milk
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1 cup fresh or frozen peaches
1 cup fresh or frozen blueberries
Preparation
- Preheat oven to 350° F. Lightly grease an 8-inch cast-iron skillet or 8-by-8-inch baking pan and place it in the oven as it warms up.
- Whisk together flour, sugar, baking powder and salt in a large bowl. Add milk, butter, oil and vanilla; stir to combine.
- Pour batter into the hot pan. Place peaches and blueberries evenly over the batter and bake until browned, about 50 minutes to 1 hour.
- Let cool on a wire rack for 15 minutes. Slice into 6 servings and serve warm.
Photo by Perry Santanachote