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Blueberry-Peach Cobbler Recipe
|Brown sugar||3 Tablespoon, firmly packed|
|Orange juice||3⁄4 Cup (12 tbs)|
|Blueberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Canned cling peach halves with juice||2 Cup (32 tbs), drained and chopped|
|Unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1223 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 481.4 mg20.1%
Total Carbohydrates 283 g94.2%
Dietary Fiber 16.6 g66.4%
Sugars 160.7 g
Protein 19 g38.1%
Vitamin A 10.7% Vitamin C 204.1%
Calcium 51.7% Iron 36.5%
*Based on a 2000 Calorie diet
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.