White Peach and Red Rasberry Cobbler |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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The bases for this recipe is from Dori Sanders' Country Cooking;Easy Peach Cobbler. White Peaches are a favorite of mine for there delicate taste. I put these together one day when I didn't have enough peaches to make it and have never gone back to plain peach again! If you home grind your flour use hard or soft white wheat or a mixture.The batter bubbles up thru the fruit, just remember don't stir it together at any point. Ingredients:
1/2 cup unsalted butter, melted |
1 cup flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
1 cup milk |
5 cups peaches, peeled, pitted and sliced, around 6 whole fruits |
1 (6 ounce) container red raspberries |
1 tablespoon fresh lemon |
Directions:
1. Melt butter into 13 X9 X2 baking pan.
2. In a medium size bowl combine the flour, 1 cup of the sugar, baking powder, salt, and mix well. I add maybe a 1/4 tsp of cinnamon, a couple grates of nutmeg and some McCormick Orange Peel to this to give it a little more flavor than plain dough. Stir in the milk , don't over mix, just till combined. Pour this over the melted butter in the pan, DO NOT stir them together.
3. In a sauce pan, add the peaches, 1/2 cup sugar, lemon juice and bring to a boil over medium high heat, stir gently but constantly. After reach a boil pour the peaches over the butter and dough in the pan. Again DO NOT stir them together. Scatter the rasberries over the pan evenly.
4. Cook at 375 for about 40-45 minutes, or untill top is golden brown.
5. Best hot. Great with vanilla ice cream also.
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