Rocco Dispirito's Peach And Blueberry Cobbler Recipe

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Rocco DiSpirito's Peach and Blueberry Cobbler

Joanne Hendriksen


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.

pinch tips: How to Cream Butter & Sugar





15 Min


30 Min




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

Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.
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.
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.
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