Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
No-Dough Blueberry Peach Cobbler
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- #6370
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/4 cup butter or margarine
1 cup all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 cup milk
2 cups fresh sliced peeled peaches
2 cups fresh blueberries
1/2 cup sugar
directions
Melt butter in 2 1/2 quart baking dish. Set aside.
In a medium bowl, combine flour, 3/4 cup sugar and baking powder. Add milk and stir until blended. Spoon batter over butter in baking dish, but do not stir.
Combine peaches, blueberries and 1/2 cup sugar, then spoon over batter. Do not stir.
Bake at 350 degrees F for 45 to 55 minutes until dough is lightly brown. Serve warm with ice cream, if desired.
added by
mangomutt
nutrition data
370 calories, 9 grams fat, 72 grams carbohydrates, 4 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
January 29, 2007
This is a strange-looking recipe but the result is beautiful and quite tasty as well. I made it with raspberries & peaches so added an extra 1/4 cup sugar to the fruit mixture to compensate for the raspberries' tartness. I also added a pinch of salt to the batter. I will certainly make it again. I have a lot of frozen & canned fruit from last summer and this is an easy way to use it.