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PEACH – BLUEBERRY COBBLER
Author: Jan Keyton, Highlands Ranch Rotarian

Topping
1 1/3 cup   all purpose flour
1/3  cup    granulated sugar
½  tsp        baking powder
¼  tsp        salt
3  Tbs        chilled butter cut into small pieces
2/3  cup   low-fat (1%) buttermilk
1½  tsp      turbinado sugar

Filling
½  cup      granulated Sugar
2  Tbs       All-purpose flour
½  tsp       Grated lemon peel
½  tsp       Salt
3  cups     Chopped and peeled peaches
2  cups     Fresh Blueberries
1  Tbs       Fresh lemon juice
                Cooking spray

Directions
Preheat oven to 400 degrees.  Prepare filling:  combine first 4 ingredients in a large bowl.  Add peaches, blueberries, and juice.  Spoon mixture into an 8-inch square baking dish coated with cooking spray.  Bake at 400 degrees for 15 minutes.

To Prepare Topping:  lightly spoon 1 – 1/3 cups flour into dry measuring cups; level with a knife.  Combine the flour, sugar, baking powder and salt stirring with a whisk.  Cut in butter with pastry blender till mixture resembles coarse meal.  Add buttermilk, stir just till moist.  Remove dish from oven; drop dough onto peach mixture to form rounds.  Sprinkle turbinado sugar evenly over dough.
Bake at 400 degrees for 25 minutes or until bubbly and golden.

Nutritional Information
Servings: 8

Serving size: 1/8 recipe (6.1 oz)

Contributor: Jim Hoops, Denver Cherry Creek Rotary Club


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