This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.

Makes 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

3 tablespoons unsalted butter
3 tablespoons canola oil
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon vanilla extract
3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
2 cups (1 pint) fresh or frozen blueberries

1. Preheat oven to 350°F.
2. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
5. 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 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

NUTRITION INFORMATION: Per serving: 182 calories; 8 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 26 g carbohydrate; 3 g protein; 3 g fiber; 212 mg sodium; 140 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1/2 fruit, 1 1/2 carbohydrate (other), 1 1/2 fat

This was very tangy and delicious. I ate it for dinner and then for breakfast this morning. I baked it for just under an hour, and in retrospect I might have left it in an additional 5 mins or so to allow it to firm up just a little more. Regardless, a fantastic summery treat.

Katie, Burlington, VT

Used fresh picked peaches (4) peeled and sliced, left out the blueberries, and used regular flour, it was delicious!! Would even add more peaches!

Kristen, Philadelphia, PA

This was an excellent receipe. Quick and easy. I substituted the butter with a butter alternative. We used fresh blueberries picked that morning.

Susan, Warren, VT

I've made this twice now. Even though I messed up the first time, it STILL turned out pretty addicting. My dad and brother who are extremely picky about what they eat and scared to eat sweets said it was good even though I burnt it, used too ripe peaches, no blueberries, and baking soda instead of baking powder. But I just made it again this morning with 1/3 a cup of sugar, one large firm peach, 1 2/3 cup of blueberries,and the right leavening this time. It was PERFECT with the Vanilla Bean Ice cream from the last issue. GREAT recipe!

sophia, Rowland Hts, CA

We had picked a gazillion blackberries and I needed to do SOMETHING with them last minute and I found this. It was SO simple with ingredients I always have and for that reason alone it's a keeper! The first time I made it with only blackberries and it was great. I added 1 tsp cinnamon the 2nd time which was nice. Nobody could tell it was whole wheat flour.

Katie, San Mateo, CA

I absolutely loved the fact that little butter and oil is used and whole wheat flour. I love sweets and this helps my family and me eat sweet and healthy!

W. Padilla, Lubbock, TX

This recipe was just so easy to make. My family likes that little bit of tart with the sweet. I substituted white flour for ease & added a bit more fruit. My family thought this desert was AWSOME & couldn't wait for me to make another pan! So for a family of 5 I will double the recipe next time.

Deena, MI