9. Blueberry Peach Cobbler
We know dessert is supposed to be an indulgent treat—that’s why we have it after dinner! This blueberry peach cobbler can be baked in a pie dish or a casserole dish—made with crispy tender biscuits, perfect for soaking up all those lovely fruit juices.
Hopefully, the word “healthy” in front of this blueberry-peach cobbler recipe didn’t frighten you away. We know dessert is supposed to be an indulgent treat—that’s why we have it after dinner! Everyone loves a slice of a rich piece of chocolatey goodness, but by the time the dog days of summer arrive, you’re no longer dreaming of warm brownies or chocolate cake for dessert; instead, you probably want something that both refreshes and celebrates the season. Well, dig into this recipe, because this cobbler does both and satisfies your sweet tooth. At its core are the two of the greatest summer fruits of all time (which also happen to be two of the healthiest ingredients on the planet, bursting with fiber and potent antioxidants), baked into a state of sweet intensity and topped with crispy tender biscuits, perfect for soaking up all those lovely fruit juices.
NUTRITION: 310 calories, 9 g fat (5 g saturated), 32 g sugar
SERVES 6
YOU’LL NEED
2 lbs peaches, peeled, pitted, and each cut into 6 wedges
1 cup blueberries
1⁄4 cup + 2 Tbsp sugar
2 tsp cornstarch
Juice of 1⁄2 lemon
1/4 teaspoon salt
1 cup all-purpose flour
4 Tbsp cold butter, cut into cubes
3⁄4 tsp baking powder
1⁄4 tsp baking soda
1⁄3 cup plain 2% Greek yogurt
1 Tbsp brown sugar
HOW TO MAKE IT
- Preheat the oven to 350°F. Combine the peaches, blueberries, the 1⁄4 cup sugar, the cornstarch, lemon juice, and a pinch of salt in an 8″ x 8″ baking dish.
- Mix thoroughly with a large spoon.
- Combine the 2 tablespoons sugar, the flour, butter, baking powder, baking soda, and 1⁄4 teaspoon of salt in a mixing bowl.
- Use your fingers to break up the butter and mash with the flour until the consistency is like coarse meal.
- Add the yogurt and stir gently to create a shaggy dough (don’t overmix or you will have tough biscuits).
- Divide the dough into 6 equal mounds.
- Arrange the mounds out over the peaches and sprinkle with the brown sugar.
- Bake for about 20 minutes, until the peaches are bubbling and the biscuits are golden brown.
10. Apple-Sausage Stuffing
Stuffing, as the name implies, was once invariably cooked inside the bird or pig with which it is served with, where rendered turkey or pig juices would transform it into a savory…mushy mess. Don’t get us wrong, stuffing is delicious, but it is simultaneously lacking in texture and loaded with needless calories. These days, stuffing is most often baked on its own, which is great, as it gives you full control over the final taste, texture, and nutritional profile, but also means you will need to punch up the flavors. In our recipe, we turn to the complex combination of sausage, tart apples, and fresh sage, which effortlessly converts a normal stuffing into something extraordinary. Alternatively, this recipe works equally well with garlic-rosemary roast beef, bourbon-glazed ham, or a roast chicken or giant Thanksgiving turkey. Or you could convert this whole occasion into a vegetarian matter by swapping the sausage out with a soy sausage and pairing with roasted vegetables. This apple sausage stuffing wasn’t stuffed inside any animal, after all, so it can be stuffed into the mouths of all sorts of humans, regardless on their personal dietary choices.
NUTRITION: 160 calories, 7 g fat (2.5 g saturated), 290 mg sodium
SERVES 6 TO 8
YOU’LL NEED
1 tsp olive oil
2 links turkey sausage, preferably apple, casings removed
1 medium onion, diced
2 stalks celery, diced
1 Granny Smith apple, cored, peeled, and diced
1⁄2 cup dried cranberries
2 cloves garlic, minced
5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
10–12 leaves fresh sage, chopped
1 1⁄2 cups low-sodium chicken stock
1 egg, beaten
Salt and black pepper to taste
2 Tbsp cold butter, diced
HOW TO MAKE IT
- Heat the olive oil in a large skillet over medium heat.
- Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
- Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
- Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
- Place in a 13″ x 9″ casserole dish and dot with the butter.
- Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.