Food recipes
Blueberry and Peach Cobbler
Blueberry and Peach Cobbler Ingredients: oil, olive, salad or cooking butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, tabl...
Blueberry and Peach Cobbler
Ingredients:
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
peaches, yellow, raw
blueberries, raw
Directions:
Preheat oven to 350F.
Place oil and butter in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan.
Heat in the oven until melted and fragrant, about 6 minutes.
Meanwhile, combine flour, baking powder and salt in a large bowl.
Stir in sugar, milk and vanilla, combine well.
Add the melted butter oil mixture to the batter and stir to combine.
Pour the batter into the hot pan.
Spoon peaches and blueberries evenly over the batter.
Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 to 60 minutes.
Remove and transfer the pan to a wire rack to cool for at least 20 minutes.
Serve warm.
Ingredients:
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
peaches, yellow, raw
blueberries, raw
Directions:
Preheat oven to 350F.
Place oil and butter in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan.
Heat in the oven until melted and fragrant, about 6 minutes.
Meanwhile, combine flour, baking powder and salt in a large bowl.
Stir in sugar, milk and vanilla, combine well.
Add the melted butter oil mixture to the batter and stir to combine.
Pour the batter into the hot pan.
Spoon peaches and blueberries evenly over the batter.
Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 to 60 minutes.
Remove and transfer the pan to a wire rack to cool for at least 20 minutes.
Serve warm.