Blueberry Peach Cobbler

Author:Inspired by Moosewood Low-Fat, pg. 383
Yield:6 to 8 servings
Prep time: 00:30
Cook time: 00:45


Fruit filling
4 cups peaches, peeled, pitted and sliced
2 cups blueberries
3/4 cups sugar
1/2 tsp. cinnamon
1 tbsp. white unbleached flour
1 1/2 cups white unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
2 tbsp. vegetable oil
1/4 cups plain low-fat yoghurt


  1. Preheat the oven to 350 °F (165 °C).
  2. Prepare a glass, ceramic or stainless steel 10" round or 9" square baking dish with a light coating of cooking spray.
  3. Combine all the fruit filling ingredients and pour them into the baking dish.
  4. Sift the flour, baking powder, salt and sugar into a large mixing bowl. Note: to make the dough in a food processor, pulse the flour, baking powder, salt and sugar to mix. Pulse in the oil, followed by the yoghurt.
  5. Using floured hands and working the dough as little as possible, form into a ball. Turn the dough onto a floured surface.
  6. Cut the dough in half, place one half on top of the other, and press down. Repeat 3 times.
  7. With a rolling pin or pressure from your hands, flatten the dough into a 10" circle or 9" square to fit baking dish, and place it over the filling.
  8. Bake for 40 to 50 minutes, until the crust is golden and a knife inserted into the topping comes out clean.


Nutrition Facts

6 to 8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.