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Mar 27, 2010

Blueberry-Peach Cobbler (sugar free)






Blueberry-Peach Cobbler (sugar free)

Preheat oven to 350 degrees.

2 quarts peaches (tightly packed and drained) *we use fresh/frozen*

1 quart blueberries (drained) *we use fresh/frozen*

If fruit is frozen:

-place fruit into large baking dish (we use our rectangle stone from Pampered Chef)

-drizzle with some honey (optional)

-place into oven to thaw while preparing cobbler batter

-check, stir, and sometimes chip apart fruit during it's oven time

*you may need to drain some liquid off also as you don't want the fruit to be extrememly runny*

The fruit/dough ratio is heavy on the fruit side. You can adjust it as you see fit.



Batter:

1/4 cup butter (softened) or oil

1 egg

2 cups flour (we use whole wheat)

2 tsp. baking powder

1 cup of milk

1 tsp. vanilla



Beat butter until creamy, add egg. If using oil, mix egg and oil at the same time. Add flour and baking powder, then milk and vanilla. Beat until smooth and pour over thawed fruit. Drizzle honey over the top (optional).

Bake at 350 for about 30 minutes, until dough is done.

This recipe is always a hit...and healthy too. But no one needs to know it's sugar free, he he.



If you want to use sugar, you may add 1/2 cup sugar to the fruit before thawing and and cream 1 cup of sugar with the butter/oil.