Name: Peach and Raspberry Cobbler
Total time: 45 min
Yield: 8 servings
Ingredients: 2½ lb peaches, halved, pitted, sliced into ½-inch wedges; 12 oz raspberries, fresh; ½ cup sugar, granulated; 2 tbsp lemon juice, fresh; 1 tbsp cornstarch; to taste salt; 1½ cups all-purpose flour; 2 tsp baking powder; 2 tbsp sugar, granulated; 6 oz butter, cold, cubed; ¾ cup milk

Estimate, per serving

Cal: 420
Protein: 4.5g
Carbs: 52g
Fat: 21g
Sodium: 320mg
Fiber: 2.5g

Ingredients

peacheshalved, pitted, sliced into ½-inch wedges: 1 1/4 lb
raspberriesfresh: 6 oz
sugargranulated: 1/4 cup
lemon juicefresh: 1 tbsp
cornstarch: 1/2 tbsp
salt: to taste
all-purpose flour: 3/4 cups
baking powder: 1 tsp
sugargranulated: 1 tbsp
buttercold, cubed: 3 oz3 oz
milk: 3/8 cup3/8 cup

Method

01Preheat oven to 375°F.
02Toss peaches and raspberries with sugar, lemon juice, cornstarch, and salt.
03Transfer fruit to a 9x13-inch baking dish.
04Whisk flour, baking powder, sugar, and salt in a bowl.
05Cut butter into flour mixture until it resembles coarse crumbs.
06Stir in milk until just combined; batter will be thick and lumpy.
07Drop spoonfuls of batter over fruit, leaving gaps for steam.
08Bake until topping is golden and fruit bubbles at edges, 30 to 35 minutes.33 min
09Cool 10 minutes before serving.10 min

Fits

Vegetarian
Egg-free