Fresh Peach Cobbler With Raspberries Recipes

RASPBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Layer peaches on the bottom of a 9x13 pan.
• Place raspberries evenly on top of peaches.
• Sprinkle Jell-O mix over peaches and raspberries.
• Carefully sprinkle cake mix over the Jell-O layer.
• Drizzle butter and water over the cake mix.
• Place in oven and bake for 45 minutes, or until cake layer is lightly browned.
• This is delicious served warm with ice cream. It is also good served cold with a dollop of whipped cream.

FRESH RASPBERRY PEACH COBBLER

Steps:

• Preheat an oven to 400 degrees.
• To skin the peaches, drop them one at a time in boiling water for 30 seconds and then in an ice bath for 10 seconds, and then just peel the skin off, slice in half, remove the pit, and slice.
• Pour the melted butter into a 9 by 13 inch baking dish and set aside.
• In a large saucepan, heat the sliced peaches over medium low heat for approximately 10 minutes, stirring occasionally until the peaches are soft. Mix in the cinnamon.
• In a large bowl, whisk together 1 cup of sugar, flour, the milk, vanilla, baking powder, and salt. Pour it into the baking dish over the butter and whisk together gently.
• Pour the peaches gently over the batter. Add the raspberries to the top, and then sprinkle with the remaining 1/4 cup sugar.
• Bake for 25 minutes or until the top is golden and the batter is set.
• Serve warm with ice cream.

PEACH AND RASPBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
• Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
• Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.

PEACH AND BERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

PEACH AND RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
• Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
• Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
• Bake in the preheated oven until golden brown, about 35 minutes.

FRESH PEACH COBBLER

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.

FRESH PEACH COBBLER (OR BERRY COBBLER)

Steps:

• Preheat oven to 350°F.
• Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
• Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
• Process to combine.
• Add the milk and melted butter.
• Process until smooth.
• Spoon batter over the peaches, making sure you spread to edge of dish.
• Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
• Bake in center of oven about one hour.
• Crust should be brown and crisp on the outside and cooked all the way through.
• Let cool for 10 minutes before serving.
• Serve with whipped cream or vanilla ice cream.
• Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.

FRESH PEACH COBBLER WITH RASPBERRIES

Steps:

• Preheat the oven to 375 degrees.
• Butter a 2-quart gratin or baking dish, and set aside.
• Toss the peaches in a bowl with the honey or brown sugar, the lemon juice, cinnamon and the 2 tablespoons flour.
• Sift together the cornmeal, flour, baking powder, baking soda, sugar and salt.
• Transfer to the bowl of your food processor, if using, and pulse a few times to amalgamate the ingredients.
• Cut in the butter, pulsing with the food processor or mixing with forks, until the mixture has a coarse, mealy texture.
• Add the yogurt and honey and process or stir just until the mixture is homogenous.
• Gently stir the raspberries into the peaches and transfer the fruit to the buttered baking dish.
• Scrape all the liquid in the bowl in with the peaches.
• Spoon heaped tablespoons of the topping mixture over the peaches.
• They should be just about covered, although there may be some small spaces between the spoonfuls of batter; lightly moisten your fingertips and spread the topping if there are big spots where the fruit isn't covered.
• Place the baking dish on a baking sheet with a rim so that if the fruit bubbles over the juices won't run over your oven.
• Bake 30 to 35 minutes, or until the fruit is bubbling and the top golden brown.
• Remove from the oven and cool until warm on a rack.
• Serve warm, with whipped cream, yogurt or vanilla ice cream.
• Advance preparation: This can be made a few hours ahead, but is best served warm.
• you can warm it for 15 to 20 minutes in a low oven.