Peach and Raspberry Cobbler
Source of Recipe
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4 c peaches, pitted and sliced
2 c raspberries
2 tb lemon juice
1/4 c granulated sugar
2 tb flour
1/4 ts cinnamon
1 1/2 c all purpose flour
1/3 c granulated sugar
1 ts baking powder
1/2 tb baking soda
pinch salt
3 tb butter, cubed
2/3 c buttermilk
1/2 ts vanilla
In bowl, toss together peaches, raspberries and lemon juice.
Biscuit Topping: In bowl stir together flour, 1/4 cup of the sugar,
baking powder, baking soda and salt. Using pastry blender or 2
knives, cut in butter until crumbly. Pour in buttermilk and vanilla,
stir with fork until soft dough forms. Turn out on to floured
surface, pat to 1/2-inch thickness. Using round cookie cutter,
cut into rounds, rerolling scraps once. Arrange over fruit.
Sprinkle with sugar Bake in 375 F oven for about 35 minutes or
until bubbly and biscuits are golden on top and firm underneath
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