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Cobbler: Raspberry Peach Skillet Cobble




Source of Recipe


preparedpantry.com


List of Ingredients




1 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract

---For the Filling---

2 tablespoons butter
1 3/4 to 2 cups fresh peaches, pealed and sliced into thick slices
1/2 to 3/4 cup fresh or frozen raspberries (if frozen, partially thawed)
1/4 cup Red Currant Jelly or similar jelly

Recipe



Preheat the oven to 350 degrees.

Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
Immediately scrape the batter into the hot pan. Place the peach slices on top of the batter. Place the berries on top of the peaches. Dab the jelly in small spoonfuls around the fruit somewhat evenly placed.
Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times.

---For the Caramel Nut Whipped Cream---

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon caramel flavor
1/3 cup chopped nuts

Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Continue beating until stiff peaks form. Fold in the nuts.

Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.