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Peach Blueberry Cobbler

 
One serving costs about $9.69 One serving costs about $9.69 One serving costs about $9.69

$9.69 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,healthy,lacto ovo vegetarian dessert Southern
spoonacular Score:82%

Spoonacular Score: 82%

 

You can never have too many Southern recipes, so give Peach Blueberry Cobbler a try. One portion of this dish contains roughly 39g of protein, 104g of fat, and a total of 3106 calories. This lacto ovo vegetarian recipe serves 1 and costs $9.69 per serving. 1 person were glad they tried this recipe. Only a few people really liked this dessert. If you have flour, nutmeg, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 82%, this dish is great. Similar recipes are Peach & Blueberry Cobbler, Peach & Blueberry Cobbler, and Blueberry Peach Cobbler.

Cobbler can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2.5 lb
2.5 lb peaches
peaches
1 cup
1 cup blueberries
blueberries
0.67 cups
0.67 cups granulated sugar
granulated sugar
3 Tbsps
3 Tbsps cornstarch
cornstarch
2 Tbsps
2 Tbsps light-brown sugar
light-brown sugar
1
1  lemon zest
lemon zest
1 Tbsp
1 Tbsp lemon juice
lemon juice
0.5 tsps
0.5 tsps nutmeg
nutmeg
0.5 tsps
0.5 tsps cinnamon
cinnamon
some
some salt
salt
2 cups
2 cups flour
flour
2 tsps
2 tsps baking powder
baking powder
0.5 cups
0.5 cups unsalted butter
unsalted butter
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1 Tbsp
1 Tbsp heavy cream
heavy cream
some
some sugar
sugar
2.5 lb peaches
2.5 lb
peaches
1 cup blueberries
1 cup
blueberries
0.67 cups granulated sugar
0.67 cups
granulated sugar
3 Tbsps cornstarch
3 Tbsps
cornstarch
2 Tbsps light-brown sugar
2 Tbsps
light-brown sugar
1  lemon zest
1
lemon zest
1 Tbsp lemon juice
1 Tbsp
lemon juice
0.5 tsps nutmeg
0.5 tsps
nutmeg
0.5 tsps cinnamon
0.5 tsps
cinnamon
some salt
some
salt
2 cups flour
2 cups
flour
2 tsps baking powder
2 tsps
baking powder
0.5 cups unsalted butter
0.5 cups
unsalted butter
1 Tbsp vanilla extract
1 Tbsp
vanilla extract
1 Tbsp heavy cream
1 Tbsp
heavy cream
some sugar
some
sugar

Equipment

baking sheet
baking sheet
baking pan
baking pan
wire rack
wire rack
blender
blender
bowl
bowl
whisk
whisk
aluminum foil
aluminum foil
oven
oven
baking sheet
baking sheet
baking pan
baking pan
wire rack
wire rack
blender
blender
bowl
bowl
whisk
whisk
aluminum foil
aluminum foil
oven
oven


Instructions

Preheat oven to 375F with racks in the upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon zest, lemon juice, nutmeg, cinnamon and 1/8 teaspoon salt in a large bowl. Transfer to a 2 quart baking dish; set aside. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives to form clumps that are no larger than small peas. Add vanilla extract and cream to flour mixture. Stir until a soft, sticky dough forms. Here you can get crazy with your cobbles. You can dump spoonfuls of dough on top of the fruit, you can roll the dough out in an even layer and top your fruit or you can or you can cut your dough using a biscuit cutter and top your fruit. Once you have placed the cobbles on your fruit, brush dough with cream and sprinkle with sugar. Place baking dish on a baking sheet and bake on top rack until topping is golden brown and juices are bubbling, 50 to 60 minutes. If your biscuits start browning too quickly, cover loosely with foil. Let cool on a wire rack for 15 minutes, then scoop into bowls serving with whipped cream or vanilla ice cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.69
Ingredient
2.5 pounds peaches
1 cup blueberries
⅔ cups granulated sugar
3 tablespoons cornstarch
2 tablespoons light-brown sugar
1 lemon zest
1 tablespoon lemon juice
½ teaspoons nutmeg
½ teaspoons cinnamon
2 cups flour
2 teaspoons baking powder
½ cups unsalted butter
1 tablespoon vanilla extract
1 tablespoon heavy cream
some sugar
Price
$5.01
$1.16
$0.18
$0.10
$0.08
$0.50
$0.10
$0.07
$0.04
$0.33
$0.06
$0.97
$0.97
$0.08
$0.02
$9.69

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
3106 Calories
38g Protein
103g Total Fat
520g Carbs
69% Health Score
Limit These
Calories
3106
155%

Fat
103g
160%

  Saturated Fat
62g
392%

Carbohydrates
520g
173%

  Sugar
281g
313%

Cholesterol
264mg
88%

Sodium
237mg
10%

Alcohol
4g
25%

Get Enough Of These
Protein
38g
78%

Manganese
3mg
160%

Vitamin B1
2mg
154%

Vitamin A
6841IU
137%

Folate
520µg
130%

Selenium
89µg
127%

Vitamin C
102mg
125%

Vitamin B3
24mg
124%

Fiber
29g
116%

Phosphorus
1110mg
111%

Vitamin B2
1mg
103%

Potassium
3470mg
99%

Iron
16mg
89%

Vitamin E
12mg
81%

Copper
1mg
65%

Vitamin K
67µg
64%

Calcium
542mg
54%

Magnesium
180mg
45%

Vitamin B5
3mg
33%

Zinc
4mg
28%

Vitamin B6
0.51mg
26%

Vitamin D
1µg
12%

Vitamin B12
0.22µg
4%

covered percent of daily need

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