Fresh Berry-Peach Cobbler

The following recipe is absolutely to die for and a perfect summer dessert. I made this recipe the same night the July edition of Cooking Light magazine arrived in my mail box. I'll post it exactly as published, however please note a few of my own changes and comments. They are identified by the asterisks noted below. Details about the changes follow the nutrition facts.

FRESH BERRY-PEACH COBBLER

Filling:
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
3 cups chopped peeled peaches*
(about 2 pounds)
2 cups fresh blueberries**
1 tablespoon fresh lemon juice

Topping:
1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons chilled butter (cut into small pieces)
2/3 cup low-fat buttermilk
1 1/2 tablespoons turbinado sugar***

PREHEAT oven to 400º.

To prepare filling:
COMBINE first 4 ingredients in a large bowl.
ADD peaches, blueberries, and juice.
SPOON mixture into an 8-inch square baking dish coted with cooking spray.
BAKE at 400º for 15 minutes.

To prepare topping:
LIGHTLY SPOON 1 1/3 cups flour into dry measuring cups; level with a knife.
COMBINE 1 1/3 cups flour, 1/3 cup granulated sugar, baking powder, and 1/4 teaspoon salt, stirring with a whisk.
CUT IN butter with a pastry blender or 2 knives until mixture resembles coarse meal.
ADD buttermilk; stir just until moist.

Remove dish from oven; drop dough onto peach mixture to form 8 rounds.**** Sprinkle dough evenly with turbinado sugar. Bake at 400º for 25 minutes or until bubbly and golden.

Yield: 8 servings (serving size 1/2 cup cobbler and 1 biscuit) Best served hot, a 'la mode.


Nutrition Facts:
CALORIES 259; FAT 4.9g (sat 2.9, mono 1.2, poly 0.4g); PROTEIN 3.9g; CARB 52.1g; FIBER 2.4g; CHOL 12mg; IRON 1.3mg; SODIUM 230mg; CALC 52mg.

Recipe by Mary Simpson Creel, MS, RD, Cooking Light projects editor. July 2007.


My Notes:

* Peaches: I was in a pinch for time so I did not peel the peaches. The peel did not adversely affect the cobbler and in my opinion, added to the overall texture of the cobbler.

** Blueberries: I didn't have any blueberries on hand and a separate trip to the store to purchase some was not in the cards. I did however, have on hand some fresh raspberries and strawberries. I used a cup of each and it turned out beautifully. Peaches, raspberries, and strawberries are a dynamic combination.

*** Turbinado sugar: For those of you who aren't familiar with turbinado sugar it's basically, steamed unrefined raw sugar. It can be found in the bakery section of the grocery store and is most often sold under the brand name: "Sugar in the raw." Turbinado sugar is similar in appearance to brown sugar but paler, and in general the two can be exchanged freely in recipes. This is exactly what I did by sprinkling brown sugar over the cobbler just before baking it.

****8 rounds of topping: I didn't separate the rounds and instead spread them over the cobbler until it was evenly distributed throughout. It's still easy to gauge the size of the 8 portions the recipe makes.