Peach and Blueberry Cobbler

I usually go for salty rather than sweet, so I often forget how wonderful dessert wines and sweets can be. I was in charge of the dessert at our recent Cooking Light dinner party. I paired the Peach and Blueberry Cobbler with a sweet Riesling dessert wine. I was pleased with the results. I hope you will enjoy the pairing too. Added bonus: Peaches and blueberries are in season in the south in July-September.

Serves 8

Ingredients:

For the filling

Â½ cup granulated sugar

2 tablespoons all purpose flour

Â½ teaspoon grated lemon rind

1 tablespoon fresh lemon juice

3 cups fresh peaches, peeled and sliced

2 cups fresh blueberries,

For the topping:

1 1/3 cups all purpose flour (6 ounces)

1/3 cup granulated sugar

Â½ teaspoon baking powder

Â¼ teaspoon salt

3 tablespoons chilled butter, cut into small pieces

2/3 cup low-fat buttermilk

1 Â½ tablespoons turbinado sugar

Instructions:

Preheat oven to 400 degrees F. For the filling, combine first 4 ingredients in a large bowl. Add the peaches, blueberries, and juice. Spoon the mixture into an 8 inch square baking dish.

For the topping, combine the flour, granulated sugar, baking powder, and salt, stirring with a whisk. Cut in the butter until the mixture resembles coarse meal. Add buttermilk and stir until moist. Drop the dough onto the peach mixture to form 8 rounds. Sprinkle the dough with the turbinado sugar. Bake for 25 minutes or until bubbly and dough is golden brown. Serve with ice cream or whipped cinnamon cream

Terri's Tips:

You are essentially making biscuits to top the fruit. See tips for making biscuits under baking tips

Cooking Wiser:

Use low fat buttermilk for preparing the dough and low fat whipped dessert topping

Make it Your Own

Create another dessert by changing the fruits. For example use strawberries or apples. Add cranberries to light colored fruit especially at Christmas time.