Peach Raspberry Cobbler
This is another favorite of Dan's. I've also made it with blueberries instead of raspberries. Either way, it's great.
Author: Paulus Family
Ingredients
- Filling:
- 3 cups ½ inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
- 1 cup fresh raspberries
- 2 T fresh lemon juice
- ½ c sugar
- 2 T cornstarch
- 2 T unsalted butter, melted
- --
- Topping:
- ⅔ c all-purpose flour
- ¼ c sugar
- 1 t baking powder
- ⅛ t salt
- 2 T unsalted butter, melted
- ¼ c regular or low-fat sour cream
- 1 T milk
- 1 T sugar
- vanilla ice cream (optional)
Instructions
- Heat oven to 375 degrees.
- Butter a 9x9x2 inch square baking dish or other shallow 2½ quart baking dish.
- Mix together peaches, raspberries, and lemon juice in a large bowl.
- Stir together sugar and cornstarch in a small bowl.
- Add to the berry mixture; toss together to mix well.
- Pour into prepared pan. Drizzle evenly with melted butter.
- Stir together flour, sugar, baking powder and salt in a large bowl.
- Stir together melted butter and sour cream in a small bowl.
- Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
- Roll the dough out on lightly floured surface to ⅓ inch thickness.
- Cut out pieces with a 2½ inch round cookie cutter or other desired shape.
- Arrange cutouts evenly over fruit.
- Brush cutouts with milk.
- Sprinkle with sugar.
- Bake at 375 degrees for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
- Serve with ice cream if desired.
