White Peach and Raspberry Cobbler

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.