This is no lie: peach and raspberry cobbler is the perfect summer dessert! Little ones can pitch in with almost every step — from measuring the ingredients to spooning the topping onto the fruit.
Serving Size: 1/8 of cobbler285 3g 9g 5g 45g 3
- FRUIT FILLING:
- 4 cups peeled, sliced ripe peaches
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon flour
- COBBLER TOPPING:
- 1 1/3 cups flour
- 1/4 cup, plus 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons 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 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
How To Make It
- Heat the oven to 400°F. Butter or coat with cooking spray a 10-inch pie dish 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 pie dish. Bake on the center oven shelf for 20 minutes.
- For the cobbler topping, 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 fruit 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 the fruit as possible.
- Mix the remaining 1 tablespoon 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.