White Peach And Red Rasberry 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 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.

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.

PEACH AND RASPBERRY COBBLER-TINI WITH DREAM CREAM

Steps:

• Preheat oven to 350 degrees F.
• Coat a 10 by 12-inch baking pan with nonstick spray or oil. Place 1 crust in the pan. Make holes in the crust with a fork or knife and bake for 10 to 15 minutes. Remove from oven and set aside to cool slightly.
• Drain the juice from the peaches and fill the prepared crust until 3/4 full with peaches. Combine all of the cobbler ingredients, except for the remaining crust and spread over the peaches. On a cutting board, lay the remaining pie crust flat and slice into 10 strips. Place 5 strips diagonally across cobbler and 5 others diagonally in the opposite direction. Put back into the oven and bake for 45 to 55 minutes, until crust is golden brown. Garnish with raspberries and mint leaves and serve with Dream Cream.
• Place all ingredients into a mixing bowl and beat until blended. Place in the refrigerator for 1 hour prior to using.

PEACH RASPBERRY COBBLER

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.

PEACH AND RASPBERRY COBBLER

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.

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 OAT COBBLER

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.

WHITE PEACH AND RASPBERRY COBBLER

Steps:

• In a 1 1/2- to 2-inch shallow, flameproof casserole, combine the peaches and raspberries with sugar. Preheat oven to 350°. For Batter: In a bowl, combine sugar, flour, and baking powder; mix in butter and milk. Put casserole over medium-low heat and gently heat the fruit, stirring it gently as the sugar melts and the peaches and raspberries begin to give up their juice. When fruit has softened, drop batter by tablespoonfuls into the casserole. Place in oven, and bake for about 35 minutes, until fruit is bubbling and top is firm and lightly browned. Serve on its own, or with whipped cream or vanilla ice cream.

WHITE PEACH AND RASPBERRY COBBLER

Steps:

• In a 11?2 to 2-inch shallow, flameproof casserole, combine the peaches and raspberries with sugar. Preheat oven to 350°. For Batter: In a bowl, combine sugar, flour, and baking powder and mix in butter and milk. Put casserole over medium-low heat and gently heat the fruit, stirring it gently as the sugar melts and the peaches and raspberries begin to give up their juice. When fruit has softened, drop batter by tablespoonfuls into the casserole. Place cobbler in oven and bake for about 35 minutes, until fruit is bubbling and top is firm and lightly browned. Serve on its own or with whipped cream or vanilla ice cream.