Peach and Raspberry Cobbler Recipe

INGREDIENTS

Fruit:
6 C
Freeze Dried Peach Slices
2 Tbsp
Honey or Brown Sugar
2 Tbsp
Fresh Lemon Juice
1/2 tsp
Cinnamon
1 C
Freeze Dried Raspberries
2 Tbsp
Sifted, Unbleached White Flour or All-Purpose Flour
Topping:
1/2 C
Cornmeal
1 C
Unbleached White Flour or All-Purpose Flour
2 tsp
Baking Powder
1/2 tsp
Baking Soda
1 Tbsp
Sugar
1/2 tsp
Salt
6 Tbsp
Cold, Unsalted Butter, Cut into Pieces
2/3 C
Plain Nonfat Yogurt
2 Tbsp
Honey
Whipped Cream, Plain or Vanilla Yogurt or Ice Cream for serving (optional)

PREPARATION

1. Preheat oven to 375°F.

2. Rub some butter in a 2-quart grain or baking dish and set aside.

3. Toss peaches in bowl with honey or brown sugar, lemon juice, cinnamon and 2 tablespoons of flour.

4. Sift together cornmeal, flour, baking powder, baking soda, sugar and salt.

5. Carefully mix ingredients until fully blended together.

6. Cut into butter and mix with forks until mixture has a coarse, mealy texture.

7. Add yogurt and honey and process or stir until mixture is combined.

8. Gently stir in raspberries and peaches and transfer to buttered baking dish.

9. Scrape all liquid in bowl in with peaches

10. Spoon heaped tablespoons of topping mixture over peaches. Spread until just covered.

11. Place baking dish on baking sheet in case juices flow over.

12. Bake 30-35 minutes or until fruit is bubbling and top is golden brown. Remove from oven and let cool to warm.

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