Blueberry Peach Cobbler
For a tasty finale to any meal, try this delicious Blueberry Peach Cobbler that’s brimming with summer fruit.
- 4½ cups sliced, peeled peaches (4–5 medium peaches)
- 1½ cups blueberries
- 2-3 tablespoons coconut palm sugar or other unrefined sugar
- 2 tablespoons flour
- ¼ teaspoon cinnamon
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 6 tablespoons all-purpose flour
- 6 tablespoons white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons plus ½ teaspoon coconut palm sugar, divided
- 3 tablespoons cold, unsalted butter, diced
- 6 tablespoons buttermilk
- ⅛ teaspoon cinnamon
Preheat oven to 400°F.
Place the peaches and blueberries in a large bowl. Add the sugar, flour, cinnamon, lemon juice, and zest and toss to combine well. Transfer the mixture to a 9 x 9-inch square baking dish sprayed with cooking spray. Bake in the oven for 10 minutes. Remove from oven.
Meanwhile, make the biscuit topping. Whisk both types of flour, baking powder, baking soda, salt, and 2 tablespoons sugar together in a bowl. Add the butter and using a pastry cutter or your fingers, incorporate the butter into the dry ingredients until the mixture resembles a coarse meal. Add the buttermilk and stir until just moistened. Do not over-mix.
Drop the batter onto the fruit, forming six mounds. Sprinkle the remaining ½ teaspoon sugar and the cinnamon on top. Bake for 25 to 30 minutes, until the fruit is bubbly and the top is golden. Let stand for 10 minutes before serving.
Serving: 0g | Calories: 239kcal | Carbohydrates: 42.1g | Protein: 5.7g | Fat: 6.2g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 264mg | Potassium: 0mg | Fiber: 3.8g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg