Time for dessert… this week I have been featuring some of the menu items from the DIY Guy’s birthday dinner extravaganza. While I’m still going to be sharing soon the main course and salad, I thought it was time for dessert! Because I know some of you look at the dessert menu first before deciding on your main course (I’m known to do that!)
I originally made this recipe as plain peach cobbler a couple weeks ago (and if you click on the link above you will be taken to that post and recipe). To shake it up a bit, I added some fresh raspberries – those really went well with the peaches. I added about a cup to the original recipe with an added teaspoon of cornstarch. The filling was a bit juicer at first but set up nice as it cooled.
Raspberry Peach Cobbler
- 6 peaches, peeled and sliced into wedges
- 1 cup raspberries
- 2 T white sugar
- 2 T packed brown sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 T lemon juice
- 1 Tbl cornstarch
- 3/4 cup flour
- 2 T sugar
- 1/2 cup quick oats
- dash salt
- 1 tsp baking powder
- 4 T cold butter cut into small pieces
- 2 T boiling water
- 2T sugar combined with 1 tsp cinnamon
- 1. Preheat oven to 400
- 2. In a bowl combine the peaches, raspberries, both sugars, cinnamon, nutmeg, lemon juice and cornstarch
- 3. Spray with PAM either an 8x8 square baking dish or small quiche dishes (4) (above). Divide peaches into the dishes (or dish). Bake for 5 minutes.
- 4. Make the topping while the peaches are cooking by combining the all dry ingredients and mix well, add butter and use a pastry cutter until it resembles medium crumbs. Add boiling water and mix until combined well.
- 5. Remove peaches from oven and drop chunks of dough onto peaches and then sprinkle with a cinnamon and sugar mixture.
- 6. Place on a cookie sheet and bake in oven for 20 minutes until top is golden brown….
- 7. Cool and serve with ice cream if desired.
I can’t decide if I like the plain peach or this version – both are very good! Which one would you prefer?? Enjoy!!