This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic, biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as the cobbler bakes. It’s especially beautiful when baked in and served right from a cast-iron skillet.
Peach and Blueberry Cobbler
Serves 10
Active time: 20 minutes
Total time: 1 hour, 15 minutes
Ingredients:
3 tablespoons unsalted butter
3 tablespoons canola oil
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon vanilla extract
3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
2 cups (1 pint) fresh or frozen blueberries
Directions:
Heat the oven to 350 degrees.
Place butter and oil in a 12-inch, cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
Meanwhile, combine the flour, baking powder and salt in a large bowl. Add the milk, sugar and vanilla; stir to combine.
Add the melted butter mixture to the batter, and stir to combine. Pour the batter into the hot pan. Spoon the 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 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
Recipe nutrition per serving: 182 calories; 8 grams fat (3 grams saturated, 3 grams monounsaturated); 11 milligrams cholesterol; 26 grams carbohydrate; 7 grams added sugars; 3 grams protein; 3 grams fiber; 212 milligrams sodium; and 140 milligrams potassium.
Exchanges: 1/2 fruit, 1 1/2 carbohydrate and 1 1/2 fat.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.