A homey fruit cobbler – made with blackberries from our garden and peaches from the market – is our favourite late summer dessert.
- Portion size 12 servings
MethodIn large bowl, toss together sliced peaches, blackberries, brown sugar, flour and lemon juice. Spread in greased 13- x 9-inch (3 L) glass baking dish; set aside.
Topping: In bowl, whisk together all-purpose and whole wheat flours, brown sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until crumbly.
Add buttermilk, stirring with fork to make soft sticky dough. Drop by 12 spoonfuls onto fruit. Sprinkle with turbinado sugar.
Bake in 375°F (190°C) oven until centre biscuit is no longer doughy underneath, about 45 minutes. Serve warm.
Nutritional facts Per serving: about
- Sodium 154 mg
- Protein 3 g
- Calories 205.0
- Total fat 6 g
- Cholesterol 15 mg
- Total carbohydrate 37 g
- Iron 8.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 18.0