Fruit cobblers are a diverse, easy, and delicious dessert. And the good news is that they don’t have to be full of fat. I add new fruits at every season. Apples in the fall, pears and figs in the winter, cherries in the summer, and peaches in the spring. Try out any fruit combinations you want with these low-fat cobbler recipes that I have provided for you.
Low-Fat Blueberry Peach Cobbler
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 3 cups chopped ripe peaches
- 2 cups fresh blueberries
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cold margarine, diced
- 6 tablespoons low-fat buttermilk
Preheat the oven to 400°F. Lightly grease an 8-inch square baking dish and set aside.
Combine the sugar, cornstarch, lemon zest, and cinnamon in a large bowl. Add the peaches, blueberries, lemon juice, and vanilla and toss gently until incorporated.
Pour the mixture into the prepared baking dish. Bake for 15 minutes, until the juices are bubbly.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the margarine with a pastry cutter until the butter is the size of peas. Add the buttermilk and stir until the mixture is moist.
Dump the dough out onto a lightly floured surface and knead lightly about 3 times. Roll out into a circle about 1/4-inch thick. Using a floured 2-inch biscuit cutter, cut out 16 biscuits. Arrange the biscuits, in the pan, on top of the hot fruit mixture. Bake for another 20 minutes, until the biscuits are golden brown.
Serves 8.
Click here for a link to the original recipe.
Low-Fat Cherry Cobbler
- 1 cup fat-free vanilla yogurt
- 1 1/2 cups sugar
- 6 egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 (20 ounce) can reduced-sugar cherry pie filling
Preheat the oven to 350°F. Lightly grease a 13 by 9 by 2-inch baking dish. Set aside.
Beat the yogurt and sugar in the bowl of an electric mixer. Add the egg whites and mix well. In a smaller bowl, combine the flour and baking powder. Slowly stir in to the yogurt mixture.
Pour the yogurt mixture into the prepared baking dish and spoon the cherry pie filling on top. Bake for 40 to 50 minutes, until the filling is bubbly.
Serves 15.
Click here for a link to the original recipe.
Low-Fat Vegan Plum Cobbler
- 2 pounds fresh plums, pitted and halved
- 5 ounces soy yogurt
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/2 cup agave nectar
- 1 1/2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch of pure stevia extract
Preheat the oven to 350°F. Lightly grease a 9-inch deep pie dish and set aside.
Place the plums in the bottom of the pan. In a small bowl, stir together the yogurt, water, lemon juice, agave nectar, and vanilla. Whisk in the stevia until it is completely dissolved. In another bowl, combine the flour, cinnamon, cornstarch, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix until well combined.
Pour the batter over the plums and smooth the top. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 15 minutes before serving.
Serves 6.
Click here for a link to the original recipe.
Enjoy.
