Blueberry Cobbler with Peaches & Raspberries
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
3 tablespoons Splenda® Sugar Blend for baking
3/4 cup chilled unsalted butter, cut into pieces
4 ounces chilled reduced fat cream cheese, cut into pieces
2 large egg yolks
6-3/4 cups fresh blueberries
6 cups fresh peaches peeled and cut in large pieces (about 5 large peaches)
2 cups fresh raspberries
1-1/4 cup Splenda® Sugar Blend for baking (contains half the Calories of pure sugar)
1/3 cup instant tapioca pudding mix (fat-free mix available)
Combine first four dough ingredients in food processor; add sugar blend and process until blended. Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Form dough into ball and flatten into rectangle. Wrap in plastic and chill for 30 minutes.
Combine blueberries, peaches, raspberries, tapioca and sugar blend in large bowl; toss to coat fruit. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400° F. Butter 13 x 9 x 2-inch glass baking dish and place fruit in dish. Roll out dough on lightly floured surface to 14 x 10-inch rectangle. Using cookie cutters, cut out 4 to 6 decorative shapes in dough. Place remaining dough rectangle to top of fruit. Tuck edges of dough between fruit and sides of dish. Arrange cutouts around edge of cobbler. Place on baking sheet. Bake until crust is deep golden, fruit is tender and juices are bubbling and thick (about 1 hour). Cool slightly before serving.
Servings 16 | Amount Per Serving
Total Fat 11g
Saturated Fat 7g
Dietary Fiber 5g
**Estimated using USDA data and largest amounts in ingredient lists. Numbers are rounded.
This recipe was created by our Health Educators. Hill Physicians Members enjoy Health Services and programs staffed by nurses, pharmacists and health educators. Learn more ..
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