Easy Peach & Blueberry Cobbler

Finally got around to using up some of the peaches I bought the other day. These are so juicy!!! I had about a cup of blueberries sitting in the fridge, so I decided to add them and it definitely was a good idea!  I'm seriously thinking that I need to get some good vanilla bean ice cream one of these days!

EASY PEACH & BLUEBERRY COBBLER

Makes 9 Servings

1 Serving = 2 PointsPlus®

6 large peaches (peeled, pitted, thinly sliced)

1 cup blueberries
¼ cup Splenda granulated
1 TBSP lemon juice
1 tsp cornstarch

DOUGH:

1 cup all-purpose flour
½ cup Splenda granulated
½ tsp salt
1 tsp baking powder
2 tsp cinnamon
¾ stick light butter, cold, cut into small pieces
¼ cup boiling water

Preheat oven to 425°.

In a medium bowl, toss peaches, blueberries, ¼ cup Splenda, lemon juice and cornstarch. 'Pour' into an 8x8” baking dish. Bake for 10 minutes.

While peach mixture is baking, in another medium bowl combine the flour, Splenda, salt and baking powder. Add the cold butter using a pastry blender or your fingers; combine until 'crumbly'. Add the boiling water and mix until just combined.

When peach mixture is done baking, drop tablespoons of the dough on top of the peaches. It won't cover the whole dish but the dough will spread as it bakes.

Return to the oven for 25 minutes.

MY SPIN: I also sprinkled some cinnamon on top of the dough before baking. This can be served 'as is' or with a dollop of fat-free whipped topping or a good vanilla bean ice cream. If you use ice cream, you'll have to figure up the PointsPlus® value for it.

I had mine 'as is'.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan