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Peach and Raspberry Cobbler
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Southern & Soul
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 347
% Daily Value**
Total Fat 9g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 21mg
Sodium 279mg
Total Carbohydrate 65g
Dietary Fiber 4g
Sugars 41g
Protein 6g
Vitamin A  16%Vitamin C  26%
Calcium  10%Iron  5%
Potassium  15%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peach and Raspberry Cobbler

Date Added: July 02, 2020


9 Peaches about 3 lbs
1 Cup Sugar Brown
2 Tablespoons Cornstarch dissolved in one tablespoon cold water
2 Teaspoons Lemon Juice freshly squeezd
1 Pint Raspberry (reserve 1 cup for the topping)
1 1/2 Cups Flour all purpose
1 1/2 Teaspoons Baking Powder heaping
3/4 Teaspoon Salt (non iodized)
5 Tablespoons Butter chilled
Cup Milk warm
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1. Heat oven to 400.

2. Peel peaches and slice. Combine them with 3/4 cup of sugar, the cornstarch and lemon juice.

3. Gently stir in raspberries. Transfer to 2-qt.

4. baking dish. Cover with foil. Bake until juices are bubbling, about 30 minutes.

5. Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt.

6. Cut in butter until mixture resembles coarse meal.

7. Stir milk into flour mixture until ingredients just hold together.

8. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.

9. Bake, uncovered, until the biscuits have browned, about 25 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Butter, Gluten, Corn, Raspberry, Sulfites, Peach, Natural Sweeteners, Fructose Malabsorption allergies.
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