Peach-Blueberry Cobbler

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.1 teaspoon baking soda 
• 2 cups blueberries 
• 1 tablespoon cornstarch 
• 1 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 0.5 teaspoon lemon rind grated
• 6 tablespoons buttermilk low-fat
• 2 tablespoons butter chilled cut into small pieces
• 3 cups peaches peeled coarsely chopped
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 3 tablespoons sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 40
2. Combine first 4 ingredients in a large bowl.
3. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
4. Bake mixture at 400 for 15 minutes.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour and next 4 ingredients (flour through salt)in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
7. Add buttermilk; stir just until flour mixture is moist.
8. Turn dough out onto a lightly floured surface; knead lightly 3 times.
9. Roll dough to about a 1/4-inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter.
10. Remove dish from oven; arrange biscuits on top of hot fruit mixture.
11. Bake an additional 20 minutes or until biscuits are golden.
12. Garnish with mint sprigs, if desired.