Blueberry Apple Cobbler

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Every year we try to celebrate the end of summer and the beginning of fall by going blueberry and apple picking on Labor Day. We did that again this year and I decided to adapt a Blueberry Cobbler recipe I found by making use of both of the delicious fruits we’d picked fresh. This was super tasty, potentially just the tiniest bit too sweet. At some point we had the great idea to add vanilla ice cream and that rounded out the flavors perfectly.

Serves 5
Adapted from an adaptation of ThePioneerWoman.com

Ingredients:
1/2 stick butter, melted plus more for greasing pan
1 1/4 c plus 2 Tb sugar
1 c flour
1 c milk
1 1/2 c fresh blueberries
1 large apple, peeled and chopped

1. Preheat oven to 350 degrees. Grease a square baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse blueberries and pat dry.
4. Pour the batter into the baking dish. Sprinkle blueberries and apples evenly over the top of the batter. Sprinkle with 1/4 c sugar over top.
5. Bake until golden brown and bubbly, about an hour. When 10 minutes of cooking time remains, sprinkle remaining 2 Tb of sugar over top.
6. Optionally, serve with whipped cream or vanilla ice cream.

Nutrition:
Weight Watchers Points: 12 (without whipped cream or ice cream)

Pre-sugaring. Pretty delicious looking still.

Mm… yup.

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Raspberry Peach Cobbler

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If you’re looking for a delicious and super summery seasonal dessert, this is definitely it. It’s easy, and Weight Watchers approved, since it came from them in the first place.

(Adapted from Weight Watchers)

Serves: 8 (1/2 c servings)
Time: 60 minutes total, 45 minutes cooking

6 medium peaches, halved, pitted, and thinly sliced (about 1 3/4 pounds)
3 Tb powdered sugar
1 c raspberries
3/4 c flour
3 1/2 Tb granulated sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 Tb regular butter, cold
1/3 c sour cream
1 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Places peaches in a medium bowl, toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan arrange peach slices in several layers. Sprinkle raspberries over top.

3. In a large bowl combine flour, 3 Tb granulated sugar, baking powder, baking soda, and salt. Cut butter into flour mixture and work with a fork or pastry cutter until flour resembles course crumbs. (Mine appeared more like tiny crumbles, which was just fine.) Add sour cream and vanilla. Mix with fork until dough comes together.

4. Place clumps of crumb mixture over fruit. Sprinkle with remaining 1/2 Tb sugar.

5. Bake until top is golden brown and fruit begins to bubble, about 40 minutes. Cool 10 minutes before serving.

Nutrition:
Weight Watchers Points = 5

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