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Blueberry Peach Cobbler Recipe
Nutrition
Cal/Serving: 359Daily Value: 18%
Servings: 6
Vegetarian
| Fat | 16g | 25% |
| Saturated | 7g | 37% |
| Trans | 0g | 0% |
| Carbs | 53g | 18% |
| Fiber | 3g | 12% |
| Sugars | 29g | 0% |
| Protein | 3g | 6% |
| Cholesterol | 25mg | 8% |
| Sodium | 161mg | 7% |
| Calcium | 17mg | 2% |
| Magnesium | 18mg | 4% |
| Potassium | 325mg | 9% |
| Iron | 1mg | 5% |
| Zinc | 0mg | 3% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 10mg | 17% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 22µg | 5% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 4µg | 6% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 prepared pie crust sheet
- 2 (1 pound) bags frozen peaches, slightly thawed and coarsely chopped
- 1 pint fresh blueberries
- 2 tablespoons all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1 egg mixed with tablespoon water, for egg wash
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
