Peaches and raspberries are some of my favorite reasons to have summer (notwithstanding the big ticket items like beach, warm, and happiness). This is a relatively simple dessert with unadorned flavors, but the freshness of the fruit and a big old dollop of [real] whipped cream really delivers a tasty, seasonal punch.
Makes 4 individual cobblers. Double the recipe and use a casserole dish if you want to make a larger batch to serve family style. You'll probably need to up the cooking time by a bit, also. Watch it very carefully, because to burn it would be a tragic loss.
White Peach and Raspberry Cobbler
for the cobbler
- 2 large white peaches
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
for the crust
- 1 heaping cup flour
- 1/2 teaspoon baking powder
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 2 ounces (1/2 stick) butter, melted
Preheat the oven to 375.
Slice the peaches into comfortably bite-sized pieces, and place in a bowl with as much of the peach juice as possible. Add the berries, sugar, cornstarch, and lemon juice. Gently stir to coat the fruit evenly.
In a separate bowl, mix all the dry ingredients for the topping. Slowly pour in the melted butter while stirring, and work into the flour until the mixture resembles coarse breadcrumbs.
Grease 4 ramekins. Evenly distribute the fruit among the 4, and top the ramekins with a layer of the flour mixture. Place them on a foil-lined baking sheet or pan (to catch the drips) and bake for 25 - 30 minutes until the fruit is bubbling and the topping golden brown. Serve with freshly whipped cream.