Summer is in the air and for many of us that means it is cobbler time. With our work schedules and other conflicts it may be difficult for us to escape to the mountains and make our delicious crockpot meals. Luckily we have a cobbler recipe that we can make in the oven and pretend like we are in the forest enjoying the night skies.
Fresh Peach and Raspberry CobblerIngredients
8 Ea Fresh Peaches - peeled, pitted and diced
1/2 CP Fresh Raspberries
1/2 CP Brown Sugar
1/2 Stick Butter Small Cubed
1 tsp Cinnamon
1 TB Fresh Lemon Juice
3 TB Fresh Orange Juice
2 tsp Cornstarch
1.5 CP Tree Streets 16 Grain Pancake Mix
6 TB Cubed Chilled Butter
1 Ea Egg
1/4 CP Buttermilk
4 TB Sliced almonds
Preheat oven to 375 degrees.
In a large bowl, combine peaches, brown sugar, Cubed Butter, cinnamon, lemon juice, Orange Juice and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish.
Meanwhile, in a large bowl, add trees streets 16 grain flour mix. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Take you eggs an buttermilk and combine until just mixed. The consistency should be semi moist but able to crumble onto the peach filling.
Crumble the biscuit topping onto peach filling and sprinkle with almonds. Put your cobbler into the oven and Bake for Approximately 30 minutes or until golden brown and peaches are boiling underneath the crust. Pull product from the oven and allow to cool until warm.