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
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
