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Peach & Blueberry Cobbler

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Servings: 10
  • Course: Dessert

This is a healthier version of a traditional cobbler, with 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.

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Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons canola oil
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup reduced-fat milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
  • 2 cups (1 pint) fresh or frozen blueberries
  • Reynolds® Bakeware 13x9 Non Stick Pan with Lid

Directions

Step 1

Preheat oven to 350°F.

Step 2

Place butter and oil in a 12-inch cast-iron skillet or a Reynolds® Bakeware 13x9 Non-Stick 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 oven 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.

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