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rocco dispirito's peach and blueberry cobbler

(1 rating)
Elizabeth33 avatar
Recipe by
Joanne Hendriksen
@Elizabeth33

With Ginger and Cinnamon 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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For rocco dispirito's peach and blueberry cobbler

  • nonstick cooking spray
  • 4 lg
    ripe peaches, peeled, pitted and sliced
  • 1 c
    fresh blueberries
  • 1/4 c
    plus 2 tablespoons granulated splenda
  • 3/4 c
    plus 1 tablespoon bisquick heart smart baking mix
  • 1 tsp
    ground ginger
  • 1/4 tsp
    ground cinnamon
  • 1/3 c
    skim milk
  • 2 Tbsp
    turbinado sugar, such as sugar in the raw

How To Make rocco dispirito's peach and blueberry cobbler

  • 1
    Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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