Peach and Raspberry Cobbler

By The Canadian Living Test Kitchen

182 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	278278 cal
pro	5 g5g pro
total fat	6 g6g total fat
sat. fat	4 g4g sat. fat
carb	53 g53g carb
fibre	3 g3g fibre
chol	16 mg16mg chol
sodium	155 mg155mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	1111 vit A
vit C	1515 vit C
folate	1515 folate

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A golden biscuit topping covers a fruity, juicy filling in this old-fashioned dessert from the "Just peachy, thanks!" recipe collection in the July, 2004 issue of Canadian Living Magazine.

Ingredients

6 cups sliced peeled peaches 6 6cups cupssliced peeled peachpeaches
1 cup raspberries 1 1cup cupraspberryraspberries or blueberries
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 tbsp lemon juice 1 1tbsp tbsplemon juice
Buttermilk Biscuit Topping:
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
1 tsp baking powder 1 1tsp tspbaking powder
1/4 tsp baking soda 1/4 1/4tsp tspbaking soda
1 Pinch salt 1 1Pinch Pinchsalt
1/4 cup cold butter , cubed1/4 1/4cup cupcold butter, cubed
2/3 cup buttermilk 2/3 2/3cup cupbuttermilk
1 tsp vanilla 1 1tsp tspvanilla
Garnish:
2 tbsp buttermilk 2 2tbsp tbspbuttermilk
1 tsp granulated sugar 1 1tsp tspgranulated sugar

Preparation

In large bowl, gently toss together peaches, raspberries, sugar, flour and lemon juice; scrape into 8-inch (2 L) square glass baking dish.

Buttermilk Biscuit Topping: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt ; using pastry blender or 2 knives, cut in butter until crumbly. In measuring cup, stir buttermilk with vanilla; drizzle over flour mixture, stirring with fork to form soft, slightly sticky dough.

On lightly floured waxed paper, form dough into 8-inch (20 cm) square; cut into 9 squares. Place squares over fruit.

Garnish: Brush squares with buttermilk; sprinkle with sugar. Bake in 375°F (190°C) oven until bubbly and biscuits are light golden and no longer doughy underneath when lifted with spoon, about 50 minutes. Let cool on rack. (Make-ahead: Cover loosely with foil and refrigerate for up to 24 hours; reheat, covered, in 350°F/180°C oven for about 30 minutes.)

Source : Canadian Living Magazine: July 2004