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Summer time is finally here, which means it’s time to break out the plastic dishes, invite over all your friends and have a backyard BBQ! Whether you’re gathering for Father’s Day, a birthday or just to celebrate on a Tuesday night, no Summertime cookout is complete without a really great dessert. This cobbler, made with Tillamook California Peach Lowfat Yogurt is it! It features a sweet blend of stone fruit and berries, mixed with some warm spices like cinnamon and ginger all topped with a melt-in-your-mouth peach yogurt biscuit. Not to mention cobbler is a breeze to make, which means less time for you spent in the kitchen and more time enjoying the sunshine with your guests.

Now the only question left to answer is whether or not you want to start the evening with burgers from the grill or if you should make it a dessert first kind of meal. : )

Blackberry Peach Yogurt Cobbler

Ingredients
Filling:
2 cups fresh blackberries
6 peaches, sliced into 1 inch pieces
¼ cup dark brown sugar
2 tablespoon flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg

Topping:
1 cup flour
¼ teaspoon salt
¼ teaspoon freshly grated nutmeg
6 tablespoon cold, Tillamook Unsalted Butter cut into chunks
1 6oz cup of Tillamook California Peach Lowfat Yogurt
1 egg
Sugar
Blackberry Peach Cobbler Recipe
Preparation
1. Pre-heat the oven to 350. Add all the ingredients for the filling to a bowl and gently mix until all of the fruit is coated with sugar. Transfer to a medium sized (about 8×8) baking dish. Set aside.

2. In another bowl, combine the flour, salt and nutmeg. Add the butter and quickly work it into the flour with your fingertips. Once the dough starts to look pebbly, add the yogurt and mix with your hands until fully combined (this can be messy!)

3. Form the dough into 8 or 9 balls, flatten then slightly and place them in the baking dish, covering the fruit as completely as possible.

4. Whisk the egg and then brush it on top of each biscuit. Sprinkle with sugar, and then bake for 45-50 minutes until the top is golden brown and the filling is bubbly.

5. Cool slightly before serving.

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