Blueberry-Peach Cobbler Recipe
Ingredients
| Brown sugar | 3 Tablespoon, firmly packed | |
| Cornstarch | 1 Tablespoon | |
| Orange juice | 3/4 Cup (16 tbs) | |
| Frozen blueberries | 2 Cup (16 tbs) | |
| 2 cups juice-packed canned peach halves, drained and chopped | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Skim milk | 1/3 Cup (16 tbs) | |
Directions
Preheat oven to 400 degrees.
Use a nonstick 8-inch-square baking pan or line a baking pan with a baking pan liner or spray lightly with vegetable cooking spray.
Combine brown sugar, cornstarch, and orange juice in a saucepan.
Bring to a boil and cook, stirring for 1 minute.
Stir in blueberries and peaches.
Transfer mixture to baking dish.
Combine flour, sugar, and baking powder in a bowl.
Add milk and stir until ingredients are just moistened.
Drop the flour mixture on the blueberries and peaches by the table-spoonful.
Bake for 20 minutes or until cobbler topping turns golden.
Slice into 6 squares.
Use a nonstick 8-inch-square baking pan or line a baking pan with a baking pan liner or spray lightly with vegetable cooking spray.
Combine brown sugar, cornstarch, and orange juice in a saucepan.
Bring to a boil and cook, stirring for 1 minute.
Stir in blueberries and peaches.
Transfer mixture to baking dish.
Combine flour, sugar, and baking powder in a bowl.
Add milk and stir until ingredients are just moistened.
Drop the flour mixture on the blueberries and peaches by the table-spoonful.
Bake for 20 minutes or until cobbler topping turns golden.
Slice into 6 squares.
Chef
