Peach Raspberry Cobbler Gob Recipes

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PEACH AND RASPBERRY COBBLER



Peach and Raspberry Cobbler image

Provided by Food Network Kitchen

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/8 cup heavy cream, plus more for brushing
2 tablespoons unsalted butter
5 large peaches, peeled and cut into 1/2-inch-thick wedges
2 tablespoons all-purpose flour
1/2 cup honey
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup raspberries

Steps:

  • Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
  • Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
  • Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.

PEACH AND RASPBERRY COBBLER



Peach and Raspberry Cobbler image

Dessert doesn't get any better than a favorite fruit combo transformed into an easy, warm-from-the-oven cobbler!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 9

2 1/2 cups sliced fresh peaches
2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground nutmeg
2 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons packed brown sugar

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.

Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 460 mg

PEACH RASPBERRY COBBLER



Peach Raspberry Cobbler image

A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!

Provided by Jennifer

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

4 cups sliced fresh peaches
½ cup fresh raspberries
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
½ cup butter
1 ¼ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
1 cup sugar
1 cup milk

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.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g

PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

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.

PEACH RASPBERRY COBBLER



Peach Raspberry Cobbler image

Top this Peach Raspberry Cobbler recipe with spoonfuls of an easy biscuit dough. Bake it all up for a warm, comforting Peach Raspberry Cobbler.

Provided by My Food and Family

Categories     Fruit Desserts

Time 55m

Yield 8 servings

Number Of Ingredients 11

4 cups sliced peeled peaches
3/4 cup sugar
3 Tbsp. MINUTE Tapioca
3/4 cup water
2 cups raspberries
5 Tbsp. cold butter or margarine, divided
3/4 cup flour
2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1/4 cup milk

Steps:

  • Heat oven to 375°F.
  • Combine peaches, 3/4 cup sugar and tapioca in large saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries. Pour into 9-inch square baking dish; dot with 1 Tbsp. butter.
  • Mix flour, 2 Tbsp. sugar, baking powder and salt in medium bowl. Cut in remaining butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
  • Bake 30 min. or until biscuit topping is golden brown.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

PEACH-AND-RASPBERRY OAT COBBLER



Peach-and-Raspberry Oat Cobbler image

Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h40m

Number Of Ingredients 14

2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups)
1 1/4 cups (6 ounces) raspberries
3/4 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats, plus more for sprinkling
3/4 cup cold heavy cream, plus more for brushing and serving (optional)
Fine sanding sugar, for sprinkling

Steps:

  • Filling:Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
  • Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
  • Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

PEACH RASPBERRY COBBLER



Peach Raspberry Cobbler image

A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!

Provided by Jennifer

Categories     Raspberry Desserts

Time 1h

Yield 12

Number Of Ingredients 11

4 cups sliced fresh peaches
½ cup fresh raspberries
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
½ cup butter
1 ¼ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
1 cup sugar
1 cup milk

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.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g

PEACH AND RASPBERRY COBBLER



Peach and Raspberry Cobbler image

This has got to be one of the easiest and tastiest cobbler recipes I've tried. It literally took me 10 minutes to throw together before it went into the oven. Very simple and delicious.

Provided by C in PA

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag frozen peaches, thawed
1 (16 ounce) bag frozen raspberries, thawed
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
2 eggs
4 tablespoons butter, melted

Steps:

  • Heat oven to 350 degrees.
  • Mix peaches and raspberries, and place in bottom of 3 qt casserole dish.
  • Using fork, stir together flour, sugar, baking powder and cinnamon.
  • Stir in eggs using fork.
  • Batter will be quite dry.
  • Pour over top of fruit.
  • Pour melted butter of top.
  • Place in oven and cook for 1 hour.

Nutrition Facts : Calories 490.1, Fat 7.5, SaturatedFat 4.1, Cholesterol 68.1, Sodium 153.9, Carbohydrate 103, Fiber 4.6, Sugar 75.1, Protein 5.6

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Top Asked Questions

How do you make peach cobbler with raspberries?
A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat! 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).
How do you make peach cobbler with oats?
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler. Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish. Whisk together flour, granulated sugar, baking powder, and salt.
How to bake peaches and raspberries in the oven?
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.
How to make ice cream cobbler with raspberries?
Pour ice cream base into the machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until ready to serve with cobbler. Preheat oven to 350 degrees. Lightly grease square dish or other baking dish and set aside. In a large bowl, mix all ingredients for the cobbler frui t, being careful not to break the raspberries.

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