Quick Peach-Raspberry Cobbler

By á-5018

Ingredients

• 4 tbsp butter
• 2 1/2 to 3 cups fresh peach slices, or 2 (20.5-oz) Del Monte sliced peach bowls
• 1 cup fresh raspberries plus extra for garnish
• Sugar, as needed (slightly less than 1 cup)
• 3/4 cup Pioneer baking mix
• 1/3 cup milk
• Vanilla ice cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 F.
Melt butter in an 8X8" Pyrex dish. Remove 3 tbls to add to the batter.
If using fresh peaches, peel over a bowl to capture the juices. Use all the juices in the cobbler. If using the Del Monte peaches, drain most of the juice; about 1/4 cup juice is the maximum amount that can be used without making the cobbler too runny.
Add the peaches and 1/4 to 1/2 cup sugar (use more with fresh peaches) to the dish, stirring to mix with the butter. Scatter raspberries on top of the peaches.
Combine baking mix, reserved melted butter, 1/3 cup sugar and milk in a mixing bowl. Drizzle evenly over the fruits (you do not need to completely cover all the fruits). Bake 30 minutes, or until browned. Remove and sprinkle with 1 tbls sugar. Bake about 8 more minutes or until browned and a toothpick comfirms the topping is completely cooked.
Serve warm topped with ice cream and garnish with fresh raspberries.