Fresh Raspberry Peach Cobbler Recipes

RASPBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 375F. Lightly spray an 8 or 9-inch baking dish and set aside.
• In a large bowl, combine peaches, raspberries, sugar, lemon juice, corn starch and salt.
• Transfer to the prepared baking dish.

RASPBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Layer peaches on the bottom of a 9x13 pan.
• Place raspberries evenly on top of peaches.
• Sprinkle Jell-O mix over peaches and raspberries.
• Carefully sprinkle cake mix over the Jell-O layer.
• Drizzle butter and water over the cake mix.
• Place in oven and bake for 45 minutes, or until cake layer is lightly browned.
• This is delicious served warm with ice cream. It is also good served cold with a dollop of whipped cream.

PEACH AND RASPBERRY COBBLER

Steps:

• Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
• Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
• Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.

PEACH RASPBERRY COBBLER

Steps:

• In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
• Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
• In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
• Bake 45 minutes in the preheated oven, until golden brown.

FRESH RASPBERRY PEACH COBBLER

Steps:

• Preheat an oven to 400 degrees.
• To skin the peaches, drop them one at a time in boiling water for 30 seconds and then in an ice bath for 10 seconds, and then just peel the skin off, slice in half, remove the pit, and slice.
• Pour the melted butter into a 9 by 13 inch baking dish and set aside.
• In a large saucepan, heat the sliced peaches over medium low heat for approximately 10 minutes, stirring occasionally until the peaches are soft. Mix in the cinnamon.
• In a large bowl, whisk together 1 cup of sugar, flour, the milk, vanilla, baking powder, and salt. Pour it into the baking dish over the butter and whisk together gently.
• Pour the peaches gently over the batter. Add the raspberries to the top, and then sprinkle with the remaining 1/4 cup sugar.
• Bake for 25 minutes or until the top is golden and the batter is set.
• Serve warm with ice cream.

PEACH RASPBERRY COBBLER GOB

Steps:

• Preheat oven to 350°F.
• Toss peaches with 1/3 cup sugar and arrange in a buttered, 11x14 inch glass baking dish.
• Sprinkle raspberries evenly over the top.
• In a small bowl, mix flour, 1 cup sugar, baking powder, milk, egg and butter.
• Pour mixture over fruit in a striped pattern, so some fruit shows through.
• Sprinkle with cinnamon and a little sugar.
• Bake 45 minutes at 350°F, until topping is golden.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.