Peach-Raspberry Cobbler

By Hklbrries

Ingredients

• Fruit Filling:
• 4 cups ripe peaches, peeled and sliced
• 1 1/2 cups fresh raspberries
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tbsp flour
• Cobbler Topping:
• 1 1/3 cups flour
• 1/4 cup plus 1 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp cold, unsalted butter, cut into 1/4-inch pieces
• 1/3 cup milk
• 1/3 cup sour cream or plain yogurt
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Details

Servings 6

Preparation

Step 1

Fruit Filling: Heat the oven to 400 F. Butter or coat with cooking spray a 10-inch diameter (2 to 2 1/2 quarts) casserole and set it aside. In a large mixing bowl, combine the peaches, raspberries, sugar, lemon juice, and flour. Toss well, then transfer the mixture to the baking dish. Bake on the center oven shelf for 20 minutes.

Cobbler Topping: Meanwhile, sift the flour, 1/4 cup of sugar, baking powder, and salt into a large mixing bowl. Add the butter and cut or rub it into the dry ingredients with a pastry blender or your fingers until it is broken into small bits.

In a separate bowl, whisk together the milk, sour cream or yogurt, egg, and vanilla extract until blended. Make a well in the dry ingredients, then pour in the liquid, stirring just until moistened.

When the filling is done, remove it from the oven. Use a tablespoon to spoon the topping here and there over the fruit - so it will look like cobblestones when it's baked - covering as much of it as possible.

Mix the remaining 1 tbsp of sugar with the cinnamon in a small bowl, then sprinkle evenly over the topping. Bake the cobbler for 20 minutes or until golden brown. Cool for 10 to 15 minutes before serving.