Peach and Blueberry Cobbler

Preparation

1. Step 1

   Preheat the oven to 425°F. Lightly spray an 11 x 7 x 2-inch glass baking dish with cooking spray. Set aside.

   Step 2

   In a large bowl, combine the filling ingredients, gently stirring with a rubber scraper. Spoon into the baking dish.

   Step 3

   Bake for 20 minutes, or until the filling is bubbly at the edges. Transfer the baking dish to a cooling rack. (Leave the oven on.)

   Step 4

   Meanwhile, in a medium bowl, stir together the whole-wheat flour, remaining 1/4 cup all-purpose flour, 1/4 cup sugar, the baking powder, and baking soda. Pour in the buttermilk and oil, stirring until the dough is just moistened but no flour is visible.

   Step 5

   When the filling is ready, using scant 1/4 cup measures to make 8 mounds of dough, spoon the topping onto the filling. Sprinkle the cobbler with the remaining 1 tablespoon sugar.

   Step 6

   Bake for 15 minutes, or until the topping is puffed and lightly browned. Transfer to a cooling rack and let cool for 15 to 20 minutes. Serve warm.

2. Cook’s Tip on citrus zest

   Step 7

   An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel. Measuring will be easy if you work over a small plate.

3. Nutrition information

   Step 8

   (Per serving)

   Step 9

   Calories: 195

   Step 10

   Total fat: 4.5g

   Step 11

   Saturated: 0.5g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 1.0g

   Step 14

   Monounsaturated: 2.5g

   Step 15

   Cholesterol: 1mg

   Step 16

   Sodium: 81mg

   Step 17

   Carbohydrates: 39g

   Step 18

   Fiber: 4g

   Step 19

   Sugars: 26g

   Step 20

   Protein: 4g

   Step 21

   Calcium: 48mg

   Step 22

   Potassium: 357mg

4. Dietary Exchanges

   Step 23

   1 starch

   Step 24

   1 fruit

   Step 25

   1/2 other carbohydrate

   Step 26

   1/2 fat