Peach & Blueberry Cobbler

This is a healthier version of a traditional cobbler, wth canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour.  Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes.  Other fruits may be substituted.  It’s especially beautiful when baked in and served right from a cast-iron skillet.

Ingredients

3 tablespoons unsalted butter

3 tablespoons canola oil

1 cup whole-wheat flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup reduced-fat milk

½ cup sugar

1 teaspoon vanilla extract

3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 ½ cups frozen

2 cups (1 pint) fresh or frozen blueberries

Instructions

Step 1:  preheat oven to 350˚F.

Step 2:  place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan.  Heat in the oven until melted and fragrant, 5 to 7 minutes.

Step 3:  meanwhile, combine flour, baking powder and salt in a large bowl.  Add milk, sugar and vanilla; stir to combine.

Step 4:  add the melted butter mixture to the batter and stir to combine.  Pour the batter into the hot pan.  Spoon peaches and blueberries evenly over the batter.

Step 5:  return the pan to the oen and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour.  Remove to a wire rack to cool for at least 15 minutes.  Serve warm.

Prep time:  20 minutes

Cook time:  55 minutes

Total time:  1 hour 15 minutes

Nutritional Information

Makes:  10 servings

Serving size:  1 piece

Calories:  182

Carbohydrates:  25 grams

     Dietary fiber:  3 grams

Fat:  8 grams

     Saturated fat:  3 grams

     Mono fat:  3 grams

Protein:  3 grams

Cholesterol:  11 milligrams

Sodium:  212 milligrams

Potassium:  140 milligrams