Blueberry-Peach Cobbler

By rossboys

Nonfat yogurt and skim milk create a healthy biscuit topping.

Ingredients

• Topping:
• 1/4 cup firmly packed light brown sugar
• 2 Tbsp fresh lemon juice
• 2 Tbsp cornstarch
• 1/2 tsp ground cinnamon
• 4 large peaches, peeled and sliced (about 3-3/4 cups)
• 1 pint fresh blueberries
• 3/4 cup all-purpose flour
• 3-1/2 Tbsp granulated sugar
• 1/2 tsp baking soda
• 1 Tbsp cold unsalted butter, cut into small pieces
• 1/4 cup plain nonfat yogurt
• 2 Tbsp cold water
• 2 Tbsp skim milk

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 deg. Spray an 8" square baking dish with vegetable cooking spray. In prepared dish, combine brown sugar, lemon juice, cornstarch, and cinnamon. Mix well. Gently stir in fruit. Set aside.

To prepare topping, in a small bowl, combine dry ingredients. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in yogurt and water until dough forms a ball. On floured waxed paper, pat dough to a 3/4" thickness.

Using a 2" biscuit center, cut the dough into biscuits. Brush the biscuit tops with milk; arrange over fruit mixture.

Bake cobbler until biscuits are golden, about 30 minutes. Place on a wire rack and cool slightly. Serve warm, with scoops of frozen yogurt.