Peach Blueberry Cobbler

Daughter and I had a quick bite at Iron Hill Brewery the other night. We shared their Goat Cheese and Tomato pizza….so incredibly good. One of the main reasons daughters and I like to go to Iron Hill, is to experience the total deliciousness of their Warm Oatmeal Cake. However, Mark the Server threw us a curve ball and said….”we have a peach and blueberry cobbler.” Do you know the sound that screeching tires make as a vehicle comes to a complete and sudden stop…well that’s the sound that went off in our collective heads. We looked at each other with widened eyes and we both said…

YUM.

So, the cobbler arrives all delectable looking.

We didn’t like it at all.

I used this peachy experience as inspiration to search for a healthier version of this treat and I found one on the Mayo Clinic site. This version uses both fresh and frozen fruits and whole wheat flour.

Grains that haven't been refined are called whole grains and are better sources of important nutrients like potassium and magnesium. They haven't had their bran and germ removed, so they are also excellent sources of fiber. Whole grains make you feel full longer and give you more stamina because our bodies absorb them more slowly, keeping blood sugar and energy levels stable. Whole-wheat flour also adds a nuttiness and satisfying consistency that white flour just can’t imitate. This recipe uses both.

The Mayo Clinic recipe I found on line called for apples…I substituted peaches.

Peach Blueberry Whole Wheat Cobbler
Filling
2 large peaches, peeled, cored and thinly sliced (I used frozen slices)
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
12 ounces frozen blueberries

Topping
3/4 cup all-purpose (plain) flour (I like Daisy Organic)
3/4 cup whole-wheat (whole-meal) flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold trans-free margarine, cut into pieces (I like Brummel & Brown yogurt spread)
1/2 cup fat-free milk
1 teaspoon vanilla extract

Directions
Preheat the oven to 400 F. Lightly coat a 9-inch square baking dish with cooking spray.

In a large bowl, add the peach slices. Sprinkle with lemon juice. In small bowl, combine the sugar, cornstarch and cinnamon. Add the mixture to the peaches and toss gently to mix. Stir in the blueberries.

Spread the peach-blueberry mixture evenly in the prepared baking dish. Set aside.

In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms.

Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable.

Blop dough pieces over the peach-blueberry mixture until the top is almost completely covered. Flatten them a bit so they bake evenly. I like to leave some little spots through which the fruit juices can escape!

Bake until the peaches are tender and the topping is golden, about 30 minutes. Serve warm.