Sweet and juicy peaches are fantastic with this tangy buttermilk batter that crisps around the edges and is soft and tender in the center. Use peak-of-season fruits and serve with your favorite ice cream.
Home » Recipes » Blackberry and Peach Buttermilk Cobbler
1/4 cup maple syrup
1 teaspoon cornstarch
3/4 pound peaches, pitted and thickly sliced
1 (6-ounce) container blackberries
1/4 cup (1/2 stick) butter, cut into large pieces
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/4 cup lowfat buttermilk
Preheat the oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside.
Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.
Per Serving:180 calories (60 from fat), 6g total fat, 4g saturated fat, 15mg cholesterol, 240mg sodium, 27g carbohydrates, (2 g dietary fiber, 9g sugar), 4g protein.
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