Peachy Raspberry Dump Cobbler Recipes

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 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.

PEACHY RASPBERRY DUMP COBBLER

Steps:

• 1. Preheat oven to 350^. Dump peaches with syrup into the bottom of a 9x13-inch baking pan. Scatter raspberries on top of peaches.
• 2. Sprinkle the dry cake mix over the raspberries and peaches. Drizzle the melted butter over the cake mix , and spread around a little. Sprinkle the cinnamon evenly over the top. Bake in preheated oven about 35-40 minutes. test with toothpick near center of cake. Cool on wire rack. Cut piece of cake and flip fruit side up onto plate. Serve with whipped cream or ice cream or Fluff.
• 3. Note: 2 to 2 1/2 cups of the 3-2-1 cake mix can be sprinkled over fruit instead of the box of cake mix. Use it dry then drizzle on the butter the same. Make sure you mix up the 3-2-1 cake mix before you measure it out.(do not user the water)

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.