Tag Archives: blueberry

Blueberry-Peach Cobbler

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I’m back! Sorry for the unintentional blogging break- I guess you could say summer has been busy! Now it’s August, which means school will be starting back up next month. As much as I love the hot weather and laid back feeling of summer, Fall is my absolute favorite time of year so I’m secretly excited ;)

Before I get too excited about Fall, here’s a dessert that is perfect for a hot summer night.

 

I made this peach-blueberry cobbler on Sunday afternoon. Peaches are in season right now and blueberries have been on super sale all summer long (2 pints for $3!). 

 

Buy slightly under-ripe peaches; this way the fruit will hold it’s shape while you bake it. The peaches are mixed with a touch of sugar, lime juice, and flour. The topping is a non-traditional blueberry muffin crust.

 

Blueberry-Peach Cobbler

Adapted from Cooking Light, July 2010

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

5  pounds  peaches, pitted, and sliced

2  tablespoons  fresh lime juice

1 cup  granulated sugar, divided

3/8  teaspoon  salt, divided

6.75  ounces  (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided

Cooking spray

1  teaspoon  baking powder

1/2  cup  butter, softened

2  large eggs

1  teaspoon  vanilla extract

3/4  cup  buttermilk

2  cups  fresh blueberries

2  tablespoons  turbinado (raw) sugar

Preparation

1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Go make this cobbler as soon as possible.  Oh, and you must top it off with Edy’s lowfat vanilla bean ice cream. The warm cobbler melts the ice cream into a deliciously creamy mess.

Blueberry Baked Oatmeal Bars

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First some housekeeping-I would love your feedback. Please let me know if there are any recipes, tips, nutrition questions, etc that you would like to see on the blog! Perhaps you want to know the difference between saturated and unsaturated fats. Or why is eating fiber so important? Do you want a skinny version of your favorite meal? Suggestions for eating at restaurants? Just email me or leave a comment :)

Breakfast Idea

Blueberry-Banana Baked Oatmeal Bars

4 servings

Ingredients:

  • canola oil cooking spray
  • 2 medium bananas, sliced
  • 3/4 cup frozen blueberries
  • 2 cups rolled oats
  • 1/2 cup unsweetened coconut flakes (optional)
  • 1/2 cup unsweetened dried fruit of choice  (blueberries, raisins, cherries, cranberries, etc)
  • 1/4 cup brown sugar, lightly packed
  • 1/4 cup walnuts
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch each ground nutmeg, cloves, and salt
  • 2 cups skim milk
  • 1 large egg
  • 1 1/2 Tbsp butter, melted & cooled, divided
  • 1 tsp pure vanilla extract
  • 1 Tbsp pure maple syrup

Directions:

  1. Preheat oven to 375*F. Lightly coat an 8-inch square or round baking dish with cooking spray. Layer the banana slices over the bottom of the dish and top with the frozen blueberries. Set aside.
  2. In a medium bowl, mix together the oats, coconut flakes, dried fruit, brown sugar, nuts, baking powder, and spices. Set aside.
  3. In another bowl, whisk together the milk, egg, 1 Tbsp of the margarine, vanilla extract, and maple syrup. Set aside.
  4. Spoon the oat mixture on top of the bananas and blueberries. Pour the milk mixture over the oat mixture, and drizzle with the remaining 1/2 Tbsp melted margarine.
  5. Bake for 35-40 minutes, until the top layer is lightly browned and crisp. Allow to cool for a few minutes before serving.

UPDATE: I made these using overripe pears instead of the banana/blueberry combo. I used dried cranberries, walnuts, and skipped the brown sugar. It was delicious! I baked it last night and the we  ate it for breakfast this morning.  You have to try it!