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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Peaches and blueberries work together in harmony making this cobbler dessert one of the sweetest you'll have this year. Ingredients:
1/2 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon grated lemon rind |
1/4 teaspoon ground cinnamon |
3 cups coarsely chopped peeled peaches |
2 cups blueberries |
1 tablespoon lemon juice |
1/2 teaspoon vanilla extract |
cooking spray |
1 cup all-purpose flour |
3 tablespoons sugar |
3/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons chilled stick margarine or butter, cut into small pieces |
6 tablespoons low-fat buttermilk |
mint sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400° for 15 minutes.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt)in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist.
4. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to about a 1/4-inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter.
5. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.
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