Thursday, September 20, 2007

Raspberry Peach Cobbler

1 pint raspberries
1 lb peaches, peeled and sliced
2/3 cup sugar
1 T fresh lemon juice
2 T butter
1 cup flour
1/4 cup PLUS 1 tsp sugar, divided
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup PLUS 1 T buttermilk, divided
2 T melted butter

Grease 8" square baking pan. Toss fruit with 2/3 cup sugar and lemon juice. Spoon into pan and dot with 2 T butter.

Mix dry ingredients in bowl (except 1 tsp sugar). Combine 1/3 cup buttermilk and melted butter; add to dry ingredients, stirring until moistened. Shape dough into 2" circles, 1/2" thick, and place atop fruit.

Brush top with remaining buttermilk and sprinkle with sugar. Bake 35 minutes at 400 degrees until golden and bubbly.

Serve with vanilla ice cream.

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