Lunch: Blueberry-Peach Cobbler

Recipe by Susan Spungen Blueberries and peaches get messy together in this summer cobbler.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Blueberry-Peach Cobbler

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

ice cubes
4 firm, ripe peaches
4 tbsp. unsalted butter
2 pt. blueberries
1 tbsp. cornstarch
1/2 tsp. cinnamon
1 c. sugar
1 c. all-purpose flour
2 tsp. baking powder
Pinch of freshly ground nutmeg
pinch of salt
1 c. whole milk

Instructions

Bring a pot of water to a boil. Fill a large bowl with ice and water; set aside. Score bottom of each peach with an X. Place in boiling water until skin begins to pull away, about 30 seconds. Transfer to cold water; let sit until cool, about 30 seconds.
Preheat oven to 350 degrees. Pull skin off peaches starting at the X. Cut peaches in half, remove pits, and slice into 8 wedges each, placing in a large bowl as you go. Put butter in a 3-quart baking dish; transfer dish to oven until butter is melted and dish is hot, about 5 minutes. Add berries, cornstarch, cinnamon, and 1/4 cup sugar to peaches; toss to combine.
In a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, nutmeg, and salt; whisk in milk. Pour batter into dish. Top with fruit. Bake until golden brown, about 45 minutes. Serve hot with vanilla ice cream.

Share Blueberry-Peach Cobbler