Low-Sugar Peach Cobbler - Carolina Country

Low-Sugar Peach Cobbler With blueberries

3.8/5 rating (14 votes)
Low-Sugar Peach Cobbler

Melty pockets of jammy blueberries join fresh, bright local peaches in this biscuit-topped cobbler. You’d think there’s little room for improvement until you plop generous scoops of vanilla ice cream into that warm bed of tart-sweet fruit.

Ingredients

  • 6 medium peaches, diced 

  • 1 cup blueberries

  • 6½ tablespoons sugar, divided

  • 1 tablespoon cornstarch

  • 1 teaspoon fresh lemon juice

  • 1 cup flour

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • 3 tablespoons butter

  • ½ cup low-fat milk (we used 2%)

Directions

  1. Preheat oven to 375 degrees. 

  2. In a large saucepan, combine peaches, blueberries, 6 tablespoons sugar, cornstarch and lemon juice. Toss to coat fruit. Over medium heat, bring to a boil. Cook until mixture thickens, about 10 minutes. Remove from heat and transfer to an 8-by-8 pan.

  3. For the topping, combine the flour, ½ tablespoon sugar, baking powder and salt.

  4. Work butter in using a fork or pastry cutter until it resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.

  5. Drop by spoonfuls on top of the fruit mixture.

  6. Bake until the top is golden brown and bubbly, about 20–25 minutes.

Recipe courtesy of

Lucy Buchanan of Indian Trail, a member of Union Power Cooperative

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3.8/5 rating (14 votes)

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