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Peach and Raspberry Cobbler

 

30

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

9 each peaches
about 3 lbs
1 cup sugar
1 teaspoon sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
1 pint raspberries
*
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons butter
chilled
cup milk

Directions

Heat oven to 400.

Peel peaches and slice. Combine them with ¾ cup of sugar, the cornstarch and lemon juice.

Gently stir in raspberries. Transfer to 2-qt. baking dish.

Cover with foil. Bake until juices are bubbling, about 30 minutes.

Meanwhile, combine ¼ cup sugar, flour, baking powder and salt.

Cut in butter until mixture resembles coarse meal.

Stir milk into flour mixture until ingredients just hold together.

Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.

Bake, uncovered, until the biscuits have browned, about 25 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 33022% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 281mg 12%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 16% Vitamin C 20%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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