Tuesday, July 30, 2013

Fresh Raspberry Peach Cobbler Recipe


There are serious perks to working at a Berry Patch during fruit season! With the bounty of peaches and raspberries in the fridge and a pantry shelf full of jams, I decided it was finally time to use those fruits for something delicious and DESSERT. This cobbler was the first I've ever made and I will certainly be revisiting this simple, yet irresistible dish.

For years I've avoided cobbler, mostly because I have only experienced poorly made cobbler (mostly mass-produced), which is just a travesty. I didn't like that "raw" dough on the top, too similar to dumplings. But baked correctly, there was not rubbery batter. In fact, this reminded me of upside down shortcake!

You simply MUST try it!

Fresh Raspberry Peach Cobbler
adapted from Betty Crocker Cookbook
Serves 6

1 cup flour
1 Tbsp sugar
1-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp butter, firm/cold
1/2 cup milk
1/2 cup sugar
1 Tbsp cornstarch
1/4 tsp ground cinnamon
2 cups sliced fresh peaches
2 cups fresh raspberries

Preheat oven to 400 degrees.

Be sure to wash and slice fruit prior to beginning.

In a large bowl, stir together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles course crumbs. Stir in milk. Set aside.

In a 2 quart stock pot, stir together sugar, cornstarch and cinnamon. Fold in peaches and raspberries and cook on medium heat, stirring continually. The mixture should thicken. Once the mixture comes to a full rolling boil, boil for one full minute and pour into an ungreased 9x9 inch (2 quart) baking dish. Using a large spoon and/or spatula, scoop 6 tablespoons of dough evenly across the top of the hot fruit mixture.

Bake 25 to 30 minutes, until topping is golden brown. Let cool for 15 or 20 minutes. Serve warm.

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