Peach Raspberry Almond Cobbler

As Colt, and I wondered through the store the other night planning dinner, we stumbled into all the gorgeous fresh organic peaches in the produce section and decided to make a Peach Raspberry Cobbler.

Peach Raspberry Almond Cobbler with a scoop of Vanilla Ice Cream was calling our name.

The peaches are so very ripe right now that the filling requires very little sugar, and the crust has a nice sweetness. Plus the almonds add a little extra crunch.

This recipe for cobbler is easy enough for even the youngest of helpers in the kitchen to be able to help out and feel accomplished, or in this particular case a husband willing to learn! 

The cobbler topping was based on the recipe for Blackberry Cobbler and is always a favorite in our house.  

Peel skin off of peaches, remove seed and slice 5 cups Peaches.

Add 1 cup Raspberries. 

I really could eat this alone and skip the rest all together but the cobbler is divine.

Add 1/4 cup Sugar.

And a little squeeze of 1/2 a fresh Lime Juice to balance the acidity.

Add 2 tablespoons Flour to help thicken juices and toss until well combined.

Add tossed peaches to an 8"x11" pan. These peaches were so amazingly fragrant.

In a medium sized bowl combined:

• 1 cup All-Purpose Flour
• 1 cup Granulated Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 cup Sliced Almonds

Make a well in the center of the flour. Place 1 whole Egg and 1 teaspoon Vanilla in the well. Using a fork whisk egg and vanilla together and then stir in flour until evenly combined and crumbly.

Evenly spread topping over the top of the peaches.

Drizzle 1/2 cup Melted Butter evenly over the top. It's what makes this divine! 

Bake in a 375 degree oven for 35-40 minutes or until light brown and filling is bubbly.

Enjoy warm with vanilla ice cream, whip cream or with your morning coffee or tea as a nice start to the day.

You might also love these other Cobbler Recipes:

• Peach Cobbler Recipe
• Blueberry Cobbler Recipe
• Blackberry Cobbler Recipe
• Pumpkin Cobbler Recipe
• Strawberry Rhubarb Cobbler Recipe

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

Peach Raspberry Cobbler

Peach Raspberries Almond Cobbler from scratch. Peaches and raspberries covered in a sweet crunchy almond crust, drizzled with butter. An easy recipe perfect for novice cooks and kids to make.

5 out of 5 based on 3 user ratings

prep time: 15 Mcook time: 55 Mtotal time: 70 M

ingredients:

Peach Raspberry Filling

• 5 cups Ripe Peaches, Peeled and Sliced (Fresh Or Frozen)
• 1 cup Raspberries
• 1/4 cup Granulated Sugar
• 1/2 whole Lime, Juiced
• 2 tablespoons Flour

Cobbler Topping

• 1 cup Flour
• 1 cup Granulated Sugar
• 1 teaspoon Baking Powder
• 1/2 cup Sliced Almonds
• 1 teaspoon Cinnamon
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/2 cup Butter, Melted

instructions:

How to cook Peach Raspberry Cobbler

1. Preheat oven to 375 degrees.

Peach Raspberry Filling

1. Mix peaches, raspberries, sugar, flour and place in a 8 x 11 pan. Tip: If peaches are frozen let them sit in the flour mixture until most of flour has been absorbed.

Cobbler Topping

1. Mix flour, sugar,baking powder, cinnamon and sliced almonds in a large bowl until combined.
2. Make a well in the center of the flour mixture.
3. Break egg into the center of flour, and add vanilla.
4. Use a fork to combine eggs, and vanilla.
5. Mix eggs with flour mixture, until well combined, and crumbly.
6. Place crumb mixture evenly over the top of peaches.
7. Drizzle melted butter evenly over topping.
8. Bake 45-55 minutes, until cobbler is brown, and peaches are bubbly.
9. Serve warm with a scoop of vanilla ice cream or whip cream.

Calories
261.59

Fat (grams)
12.71

Sat. Fat (grams)
6.21

Carbs (grams)
36.74

Fiber (grams)
2.83

Net carbs
33.92

Sugar (grams)
32.31

Protein (grams)
2.91

Sodium (milligrams)
129.39

Cholesterol (grams)
43.00

Calories are estimated.

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© 2013 Serena Bakes Simply From Scratch

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