1/2 Photos of Fresh Peach and Blackberry Cobbler
1 hr 30 mins
1 hr 10 mins
Make this with frozen fruit or fresh fruit. From the May 2008 issue of Cooking Light magazine. Feel free to substitute blackberries for strawberries or all peaches, all blackberries, etc.
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- 1/4 cup butter, melted and divided
- cooking spray
- 3 cups sliced fresh peaches (about 1 lb)
- 2 cups blackberries
- 1 cup all-purpose flour, divided (about 4 1/2 oz)
- 1 tablespoon all-purpose flour, divided (about 4 1/2 oz)
- 1 cup sugar, divided
- 1/4 teaspoon ground ginger
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup 1% low-fat milk
- 1Preheat oven to 350 degrees.
- 2Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
- 3Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently.
- 4Add 1/4 cup sugar and ginger; toss gently to combine.
- 5Pour peach mixture into prepared baking dish.
- 6Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife.
- 7Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk.
- 8Add remaining 2 tbsp melted butter and milk, stirring with a whisk.
- 9Pour batter evenly over fruit mixture.
- 10Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.
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Nutritional Facts for Fresh Peach and Blackberry Cobbler
Serving Size: 1 (174 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 259.7
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 3.8 g
- Cholesterol 16.7 mg
- Sodium 273.8 mg
- Total Carbohydrate 48.5 g
- Dietary Fiber 3.2 g
- Sugars 33.1 g
- Protein 3.8 g