Blueberry Peach Cobbler
Adapted from
Crockery Favorites
8 servings
| 1 1/2 cups unbleached flour | 4 cups fresh peaches, 6 medium | ||
| 1 1/2 cups granulated sugar, divided | peeled, pitted and sliced | ||
| 1 1/2 tsps baking powder | 2 tbsps bottled lemon juice | ||
| 1/2 tsp salt | 1 tsp lemon peel, grated | ||
| 2 tsp cinnamon | 2 cups fresh blueberries, rinsed | ||
| 3 whole eggs, slightly beaten | 3/4 cup water | ||
| 2 tbsps olive oil | 2 tbsps light brown sugar, packed | ||
| 4 tbsps fat-free milk |
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In a mixing bowl, combine flour, one cup sugar, baking powder, salt, and cinnamon. Add eggs, oil, and milk. Mix until all is moistened. Spread batter into the bottom of a a 3-1/2 slow cooker. In a small bowl, combine peach slices, lemon juice, and lemon peel. Arrange slices on top of batter and sprinkle blueberries over top; set aside. In a small saucepan, combine remaining sugar and water. Bring to a boil. Pour over fruit in slow cooker. Sprinkle brown sugar evenly over top. Cover and cook on high for two and half hours, or until toothpick inserted in center comes out clean. Let stand 30 minutes before serving.
| Calories | 346 | %CFF | 14 % | |
| Total Fat | 6 g | Saturated Fat | 1 mg | |
| Protein | 6 g | Cholesterol | 70 g | |
| Carbohydrates | 36 g | Sodium | 266 mg | |
| Sugars | 51 g | Fiber | 3 g | |
|
6.8 WW Points | ||||
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