Orange-Laced Peach and Blueberry Cobbler
Source of Recipe
Unkown
Recipe Introduction
A biscuit-like topper crowns honey-sweetened fresh fruit in this irresistible treat.
Exchanges
Makes 8 servings.
Prep: 30 min.
Baking: 25 min.
1 cup all-purpose flour
3 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
3/4 tsp. finely shredded lemon peel
1/4 cup sugar
2 Tbsp. all-purpose flour
5 cups sliced, peeled peaches
2 cups blueberries
2 Tbsp. water
1 Tbsp. orange blossom honey or other honey
1 Tbsp. orange liqueur
1/2 tsp. finely shredded lemon peel
1/2 cup milk
1 tsp. sugar
Half-and-half or light cream (optional)
Preheat the oven to 375 degrees F. For the topping, in a small bowl, stir together the 1 cup flour, the 3 T. sugar, the baking powder, and salt.
Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in the 3/4 teaspoon lemon peel. Make a well in the center of the flour mixture; set aside.
For the filling: In a large saucepan, stir together the 1/4 cup sugar and the 2 tablespoons flour. Stir in peach slices, blueberries, water, and honey. Cook, stirring occasionally, over medium heat until thickened and bubbly.
Stir in orange liqueur and the 1/2 teaspoon lemon peel.
Transfer to a 2-quart square baking dish.
Add milk all at once to flour mixture. Using a fork, stir just until moistened. Spoon batter in 8 mounds onto hot fruit mixture.
Bake in the preheated oven for 25 to 30 minutes or until a wooden toothpick inserted into the center of 1 of the mounds comes out clean. If desired, serve warm with half-and-half or light cream.
Per serving(Calculated w/o light cream or half-and-half) equals: 242 calories, 7 g total fat (4 g sat. fat), 18 mg cholesterol, 195 mg sodium, 44 g carbohydrate, 4 g fiber, and 3 g protein. ++++ Exchanges: 1 fruit, 2 other carbohydrate, 1-1/2 fat.
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