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White Peach and Raspberry Cobbler

Source of Recipe


From "The Hudson River Valley Cookbook"



List of Ingredients



• -- Filling --
  
• 3 very ripe white peaches, peeled, sliced
  
• 1 cup raspberries
  
• 3 Tbsp sugar
  
• .
  
• -- Batter --
  
• ½ cup sugar
  
• 1¼ cups flour
  
• 2 tsp baking powder
  
• 1 Tbsp unsalted butter, melted
  
• ½ cup milk
  






Instructions



1. Filling:
   In a 2-quart shallow, flameproof casserole, combine peaches, raspberries and sugar.
   Preheat oven to 350° F.
   
   
2. Batter:
   Combine sugar, flour and baking powder in a bowl. Mix in butter and milk. Set aside.
   
   
3. Put casserole over medium-low heat and gently heat fruit, stirring gently as sugar melts and fruits begin to give up juices. When fruit has softened, drop by tablespoonfuls into casserole. Bake 35 minutes, or until fruit is bubbling and top is firm and lightly browned. Serve alone or with whipped cream or vanilla ice cream.
   
   Makes 6 servings.