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Nutrition Facts
Serving Size 1 (137g) Recipe makes 7 servings
Calories 244
Calories from Fat 4		(1%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 343mg		14%
Potassium 155mg		4%
Total Carbohydrate 56.8g		18%
	Dietary Fiber 1.6g	6%
	Sugars 32.7g
Protein 4.5g		9%
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Blueberry Peach Cobbler

Recipe #18358 | 1¼ hours | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Jo
Jan 28, 2002

A delicious easy healthy cobbler. I love the way the peaches and blueberries taste and how they mix together. This cobbler's moist bread is halfway inbetween cake and biscuit. A definite winner! It's one of my favorites!

SERVES 7 -9 (change servings and units)

Ingredients

1 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 cup blueberries (fresh or frozen)
1 cup canned peach

Directions

1
Preheat oven to 350 degrees.
2
In a bowl, combine the flour, sugar, baking powder and salt.
3
Add milk and mix well.
4
Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.
5
Pour fruit ontop of batter.
6
Bake 1 hour until golden brown and set.
7
Delicious hot or cold.

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Featured Reviews for This Recipe

From: FOREVER YOUNG

On Jul 17, 2009

this was extremely easy and very good. The only change i would make next time, is to add more fruit.

0 people found this review helpful

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From: Debaylady

On Jul 16, 2009

I can see why this is one of your favorites...the batter makes a really moist bread crust and I think that is the way to go for a cobbler! I doubled the recipe with no problems. I did melt some butter in the baking dish prior to adding the batter. Since I am partial to almond flavoring, I added 1 tsp. to the fruit mixture. Spices added to batter were: cinnamon, nutmeg, and cardomon (just a pinch).

1 person found this review helpful

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From: Miss Annie

On Feb 11, 2002

Delicious! I put this recipe together and it came out of the oven just in time for dessert. We ate it warm, with just and wee bit of vanilla ice cream (I had cream). It was delightful. I will be making this dessert again. Thanks for posting.

10 people found this review helpful

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From: Clifford Boren

On Jul 25, 2002

I added a generous glug of vanilla to the batter. Sprinkled cinnamon over the top of the batter before adding the fruit. Served it with fat free whipped topping. Superb! The cake would be good for upside down pie, shortcake, etc.

5 people found this review helpful

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Read all 18 reviews