Southern Peach & Raspberry Cobbler {for 2}
Comforting, home-made Southern baked peaches and raspberries topped with a tender, buttermilk cake-like biscuit! Yummilicious!
Calories:
Author: Kim Lange
Peach Raspberry Filling
- In a small saucepan combine sugar, cornstarch and water until smooth.
- Add peaches and bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low and stir in raspberries then stir in butter and lemon juice and let sit while you mix up the cobbler biscuit dough.
Cobbler
- Combine flour sugar, baking powder and salt in a bowl.
- Stir in milk and butter until combined
Putting it all together
- Spoon hot peach/raspberry mixture to 2 greased ramekins and then spoon the cobbler on top of each dividing evenly. spray with non-stick spray
- Bake uncovered, at 400° for 25 minutes or until golden brown.
Cobbler
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
Pinch salt
2 tablespoons buttermilk
4-1/2 teaspoons butter, melted
Peach Raspberry Filling
In a small saucepan, combine sugar, cornstarch and water until smooth.
Add peaches and bring to a boil. Cook and stir for 2 minutes.
Reduce heat to low and stir in raspberries, then stir in butter and lemon juice and let sit while you mix up the cobbler biscuit dough.
Cobbler
Combine flour, sugar, baking powder and salt in a bowl.
Stir in milk and butter until combined,
Spoon hot peach/raspberry mixture to 2 greased (spray with non-stick spray) ramekins and then spoon the cobbler on top of each dividing evenly.
Bake, uncovered, at 400° for 25 minutes or until golden brown.