Sour Cream Peach & Blueberry Cobbler

Mar 11, 2013 by Gina Mueller

A lot of frozen fuit and a sweet tooth is the perfect excuse for making cobbler.  Plus a sudden cold front after a warm weekend sealed the deal.  I turned to a cookbook I purchased a year ago, The Blue Bonnet Cafe, that specializes in pies, breads, and cinnamon rolls.  I tweaked the recipe quite a bit just because of what I had around the house, but **sigh** it turned out amazing.  I would argue that it puts Greg’s Peach Cobbler up for a challenge – I still need to post this recipe.  Added to the To Do list.

 

Sour Cream Peach & Blueberry Cobbler

Ingredients Filling

• 3 c sliced peaches (fresh or frozen)
• 1 cup blueberries (fresh or frozen)
• 1 c dark brown sugar
• 2 Tbls flour
• 1/4 tsp Salt
• 3/4 c sour cream or greek yogurt
• 1/2 tsp vanilla
• 1/2 tsp cinnamon

Ingredients Crust

• 1 1/2 c flour
• 1/4 tsp salt
• 2 tsp baking powder
• 6Tbls butter (room temp)
• 1/2 c almond milk (or milk)

Directions

Mix filling ingredients together, no particular order.  Pour into a shallow buttered baking dish and cover with crust.  Bake 30 minutes at 350 degrees.

Crust: Mix together the flour, salt and baking powder.  Cut in the butter.  Slowly add the almond milk.  Mix well and pat out the soft dough until it is large enough to fit over peaches and blueberries.  Arrange carefully.  Make steam holes on top. And brush with melted butter.

Mix filling ingredients together, no particular order. (dont forget the sour cream- i almost did!)

Pour into a shallow buttered baking dish.

Mix together the flour, salt and baking powder.  Cut in the butter.  Slowly add the almond milk.

Pat out the soft dough until it is large enough to fit over peaches and blueberries.

 Cover filling with crust- arrange carefully.  Make steam holes on top.  And brush with melted butter.Bake 30-35 minutes at 375 degrees.

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Greek Yogurt Covered Blueberries

Apr 16, 2012 by Gina Mueller

I am always searching for healthy treat options to satisfy my sweet tooth.  I, like many others, recently discovered greek yogurt and enjoy finding ways to use it as a substitute.  This frozen treat was the perfect way to incorporate my new favorite ingredient into a simple healthy summer treat.  This will be a new necessity for my summer freezer like frozen grapes!

Ingredients

• Berries (blueberries, strawberries, blackberries, rasberries)
• 1/2 c Greek Yogurt

Directions

Prepare a cookie sheet with wax paper.  Place 1/2 c of yogurt into a bowl, dip berries in yogurt and place on wax paper a centimeter apart.  Once sheet is covered with berries place cookie sheet inside freezer for a couple hours.

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