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.
·nonstick cooking spray
4 largeripe peaches, peeled, pitted and sliced
1 cfresh blueberries
1/4 cplus 2 tablespoons granulated splenda
3/4 cplus 1 tablespoon bisquick heart smart baking mix
1 tspground ginger
1/4 tspground cinnamon
1/3 cskim milk
2 Tbspturbinado sugar, such as sugar in the raw
How to Make Rocco DiSpirito's Peach and Blueberry Cobbler
- 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.