Raspberry Peach Cobbler
This cobbler is the perfect mix of flavors with a combination of sweet raspberries and peaches and a savory buttermilk biscuit topping.
Prep Time:
10 minutes
Cook Time:
35 minutes
Serves:
8
Perfect for:
Raspberry Desserts
Healthyish Sweets
Ingredients
- 4 Tablespoons plus 2 teaspoons sugar, divided
- 3/4 Cup plus 2 tablespoons all-purpose flour, divided
- 1 ¼ lb. peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
- 2 Packages (6 ounces each) Driscoll's Raspberries
- 1 Tsp. lemon zest
- 1/2 Tsp. baking powder
- 1/2 Tsp. baking soda
- 1/8 Tsp. salt
- 2 Tablespoons unsalted butter, cold and cut into small pieces
- 1/2 Cup buttermilk
Directions
- PREHEAT oven to 425°F
- BUTTER or COAT with cooking spray 8 ramekins (6 ounces each).
- PLACE ramekins on a baking sheet and SET ASIDE.
- PLACE 2 tablespoons sugar into a large bowl.
- ADD 2 tablespoons flour.
- ADD 1 ¼ pounds peeled and sliced peaches or 1 package (16 ounces) frozen peaches, thawed and drained.
- ADD 2 packages (6 ounces each) raspberries.
- ADD 1 teaspoon lemon zest.
- TOSS ingredients gently until fruit is coated.
- DIVIDE fruit evenly between prepared ramekins
- BAKE 15 minutes or until fruit is bubbly around edges while CONTINUING with recipe.
- PLACE remaining 3/4 cup flour into a medium bowl.
- ADD 2 tablespoons sugar.
- ADD 1/2 teaspoon baking powder and ADD 1/2 teaspoon baking soda and ADD 1/8 teaspoon salt.
- CUT IN 2 tablespoons butter using pastry blender or 2 knives until mixture resembles coarse crumbs.
- STIR IN 1/2 cup buttermilk just until dry ingredients are moistened. Do not overmix.
- REMOVE ramekins from oven.
- DIVIDE topping equally between ramekins.
- SPRINKLE remaining 2 teaspoons sugar over topping.
- BAKE 18 – 20 minutes longer or until topping is lightly browned.
- ALLOW to cool somewhat and SERVE while warm.
Recipe courtesy of KitchenAid®For more Raspberry Dessert Recipes, click here.
