Rocco DiSpirito's Peach and Blueberry Cobbler
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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- 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
1Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.
2In 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.
3In 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.
4Bake 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.