I took this peach-raspberry cobbler to dinner at my in-laws this evening and forgot my camera and then we gobbled the whole thing up! Check out the original recipe here, it’s from Cooking Light. I made some changes, the big one was adding raspberries, my favorite fruit! When I make it again I will probably use a little less milk (maybe 3/4 cup) since the cobbler came out pretty juicy and it was hard to tell when it was done cooking.
Peach-Raspberry Cobbler
Ingredients:
Filling:
3 cups sliced peeled ripe peaches (about 2 pounds)
1 cup raspberries
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Batter:
3 tablespoons butter
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Dash of ground cinnamon
1 cup milk (I prefer skim)
1/2 teaspoon vanilla extract
1 tablespoon white or turbinado sugar for topping.
Directions:
Preheat oven to 350°.
To prepare filling, combine first 5 ingredients in a medium bowl; set aside.
To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir with the butter at the bottom of dish). Spoon fruit mixture over batter, gently pressing the fruit into the batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar (or white if you don’t have turbinado on hand), and bake for an additional 10 minutes or until crust is golden.
