Blueberry-Peach Cobbler

Gluten Free
Health score
4%
Blueberry-Peach Cobbler
100 min.
6
286kcal

Suggestions


Indulge in the delightful flavors of summer with this scrumptious Blueberry-Peach Cobbler, a gluten-free dessert that is sure to impress your family and friends. Bursting with the natural sweetness of ripe peaches and juicy blueberries, this cobbler is a perfect way to celebrate the bounty of fresh fruit. The combination of these two fruits creates a harmonious blend of flavors that is both refreshing and satisfying.

What makes this recipe even more appealing is its simplicity. With just a few ingredients and a little bit of time, you can create a warm, comforting dessert that is perfect for any occasion. Whether you're hosting a summer barbecue, enjoying a cozy family dinner, or simply treating yourself to a sweet indulgence, this cobbler is the ideal choice. The golden-brown biscuit topping adds a delightful crunch, while the bubbling fruit filling provides a luscious contrast that will have everyone coming back for seconds.

Ready in just 100 minutes and serving six, this dessert is not only delicious but also a healthier option with only 286 calories per serving. So, gather your fresh peaches and blueberries, preheat your oven, and get ready to savor the delightful taste of homemade Blueberry-Peach Cobbler. Your taste buds will thank you!

Ingredients

  • lb peaches fresh peeled cut into 6 wedges
  • cup blueberries fresh
  • tablespoon cornstarch 
  • 0.5 cup granulated sugar 
  • tablespoon juice of lemon 
  • 0.3 teaspoon ground cinnamon 
  • Dash salt 
  • 0.3 teaspoon nutmeg 
  • tablespoons milk 
  • tablespoons butter softened
  • tablespoons granulated sugar 
  • 0.7 cup walnut pieces chopped
  • teaspoons milk 
  • tablespoon coarse salt 
  • cup frangelico 

Equipment

  • bowl
  • oven
  • wire rack
  • glass baking pan

Directions

  1. Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches.
  2. Transfer to ungreased 8-inch square (2-quart) glass baking dish.
  3. Bake uncovered about 10 minutes or until fruit is bubbling.
  4. Remove from oven; stir.
  5. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
  6. Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
  7. Drop dough by 6 spoonfuls onto warm fruit mixture.
  8. Brush dough with 2 teaspoons milk.
  9. Sprinkle with coarse sugar.
  10. Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack.
  11. Serve warm.

Nutrition Facts

Calories286kcal
Protein5.01%
Fat38.49%
Carbs56.5%

Properties

Glycemic Index
65.24
Glycemic Load
21.17
Inflammation Score
-6
Nutrition Score
8.3195652313854%

Flavonoids

Cyanidin
5.34mg
Petunidin
7.78mg
Delphinidin
8.74mg
Malvidin
16.67mg
Peonidin
5mg
Catechin
8.74mg
Epigallocatechin
1.74mg
Epicatechin
3.69mg
Epigallocatechin 3-gallate
0.45mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Luteolin
0.05mg
Kaempferol
0.74mg
Myricetin
0.32mg
Quercetin
2.9mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:285.98kcal
14.3%
Fat:13.04g
20.06%
Saturated Fat:1.76g
10.99%
Carbohydrates:43.06g
14.35%
Net Carbohydrates:39.25g
14.27%
Sugar:36.52g
40.57%
Cholesterol:0.8mg
0.27%
Sodium:1236.28mg
53.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.82g
7.63%
Manganese:0.64mg
32.05%
Copper:0.34mg
17.17%
Fiber:3.81g
15.25%
Vitamin A:687.03IU
13.74%
Vitamin C:9.74mg
11.81%
Vitamin E:1.49mg
9.93%
Vitamin K:9.69µg
9.23%
Phosphorus:89.61mg
8.96%
Magnesium:35.48mg
8.87%
Potassium:276.66mg
7.9%
Vitamin B3:1.48mg
7.4%
Vitamin B6:0.13mg
6.32%
Vitamin B1:0.09mg
6.32%
Folate:23.91µg
5.98%
Selenium:4.13µg
5.91%
Iron:1mg
5.55%
Zinc:0.83mg
5.51%
Vitamin B2:0.09mg
5.4%
Vitamin B5:0.37mg
3.68%
Calcium:31.96mg
3.2%