Sunday, July 5, 2009

Raspberry Peach Cobbler

Don't you just love cobbler! I had fresh peaches and raspberries so I decided to throw them together into one yummy cobbler. It was such a tantalizing aroma as it was cooking and I didn't even wait for it to cool down before I was snarfing it down.

Don't these peaches look good! Loved 'em!

I cut those beauties up (plus a couple of their peach buddies) and mixed them with the raspberries. Even smelling them cooking on the stove top was heavenly!

The poor beautiful raspberries got turned into mush though the more I stirred. That's alright though because they infused their deliciousness into the peaches!

I never make pretty little balls on top for the dough. I'm always in too much of a hurry to get it into the oven!

Ummmmmmm, yummy! Enjoy the recipe below.
I adapted it from one of good ol' Betty Crocker's classics.

1/2 cup sugar
1 1/2 T cornstarch
3 cups peaches (5-6 medium blanched peaches)
1 cup raspberries (6 oz. tub)
1 teaspoon lemon juice
3 T shortening
1 cup all-purpose flour
1 T sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Heat oven to 400 degrees. Peel and cut up blanched peaches. Set aside. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in peaches, raspberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 1-quart casserole; keep peach mixture hot in oven.

Cut shortening into flour, 1 T sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25 to 30 minutes. Serve warm and, if desired, with whipped cream or vanilla ice cream. Makes 6 servings.

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