Peach Raspberry Cobbler

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.
  • 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)
  1. Heat oven to 375 degrees.
  2. Butter a 9x9x2 inch square baking dish or other shallow 2½ quart baking dish.
  3. Mix together peaches, raspberries, and lemon juice in a large bowl.
  4. Stir together sugar and cornstarch in a small bowl.
  5. Add to the berry mixture; toss together to mix well.
  6. Pour into prepared pan. Drizzle evenly with melted butter.
  7. Stir together flour, sugar, baking powder and salt in a large bowl.
  8. Stir together melted butter and sour cream in a small bowl.
  9. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
  10. Roll the dough out on lightly floured surface to ⅓ inch thickness.
  11. Cut out pieces with a 2½ inch round cookie cutter or other desired shape.
  12. Arrange cutouts evenly over fruit.
  13. Brush cutouts with milk.
  14. Sprinkle with sugar.
  15. 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.
  16. Serve with ice cream if desired.