Rocco Dispirito's Peach And Blueberry Cobbler Recipe

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Rocco DiSpirito's Peach and Blueberry Cobbler

Joanne Hendriksen

By
@Elizabeth33

With Ginger and Cinnamon

This is a gorgeous dessert and naturally low in calories if you don’t add a ton of sugar and serve it with whipped cream. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are all the fruit requires.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

nonstick cooking spray
4 large
ripe peaches, peeled, pitted and sliced
1 c
fresh blueberries
1/4 c
plus 2 tablespoons granulated splenda
3/4 c
plus 1 tablespoon bisquick heart smart baking mix
1 tsp
ground ginger
1/4 tsp
ground cinnamon
1/3 c
skim milk
2 Tbsp
turbinado sugar, such as sugar in the raw

Directions Step-By-Step

1
Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.
2
In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.
3
In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.
4
Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy