Honey Peach and Blackberry Cobbler

A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.

Yield: 12 servings (serving size: 1/2 cup cobbler and 1 biscuit)

Ingredients

• 2 1/4  cups  all-purpose flour, divided
• 8  cups  chopped peeled peaches (about 4 pounds)
• 1/4  cup  honey
• 3  tablespoons  fresh lemon juice
• 3/4  teaspoon  salt, divided
• 3  cups  blackberries
• Cooking spray
• 3/4  cup  granulated sugar
• 1  tablespoon  grated lemon rind
• 1  teaspoon  baking powder
• 6  tablespoons  chilled butter, cut into small pieces
• 1 1/4  cups  low-fat buttermilk
• 2  tablespoons  turbinado sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Nutritional Information

Calories:

283 (20% from fat)

Fat:

6.3g (sat 3.8g,mono 1.8g,poly 0.3g)

Protein:

4.3g

Carbohydrate:

56.5g

Fiber:

4.7g

Cholesterol:

17mg

Iron:

1.5mg

Sodium:

267mg

Calcium:

63mg