Sunday, September 27, 2009

Raspberry-Peach Cobbler

POINTS® Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
We lightened up this cobbler by using reduced-fat sour cream and less butter. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches.


6 medium peach(es), halved, pitted and thinly sliced (about 1 3/4 lbs)

3 Tbsp powdered sugar
1 cup(s) raspberries

3/4 cup(s) all-purpose flour

3 1/2 Tbsp sugar, granulated, divided

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

3 Tbsp butter, cold

1/3 cup(s) reduced-fat sour cream

1 tsp vanilla extract


  • Preheat oven to 350ºF.

  • Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.

  • In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.

  • Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.

  • Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.


  • Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired.

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