Title: Blueberry Peach Cobbler (Dmn)
Categories: Dessert
Yield: 1 Servings

6	c	Fresh peaches; peeled, pitted and
		Sliced; (about 3 pounds)
1	pt	Fresh blueberries; washed
3/4	c	Plus 1 tablespoon sugar; (divided use)
6	tb	(3/4 stick) unsalted butter;
		Chilled; (divided use)
2	c	Flour
1	tb	Baking powder
1/2	ts	Salt
1	c	Nonfat sour cream

Preheat oven to 400 F. Lightly grease a 2 1/2-quart baking dish or coat with nonstick cooking spray.

In a medium bowl, toss peaches and blueberries with 3/4 cup sugar. Turn fruit into baking dish. Dot with 1 tablespoon of butter.

In another bowl, mix flour, baking powder, salt and 1 tablespoon sugar. Cut in 5 tablespoons butter until mixture resembles coarse meal. With a fork, stir in sour cream until dough holds together like pie pastry.

Shape dough into ball and place on a sheet of wellfloured wax paper. Pat into the shape that matches the top of your baking dish, then dust dough with flour and lightly roll out. Using the paper as a carrier, place dough on fruit, paper side up. Carefully remove paper and pat dough into place. Pierce several times with the tip of a knife.

Bake 30 minutes or until pastry is golden brown and juices are bubbling. Let cool 15 minutes. Makes 8 servings. Per serving: Cal 383 (25% fat) Fat 11 g (6 g set) Fiber 4 g Chol 25 mg Sodium 329 mg Carbs 68 g Calcium 80 mg

Source: "Light & Easy Baking" From: Bobbie Beers Date: 06-08-98 (16:42) Doc's Place Bbs Online. (253) Cooking

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