Ingredients
-
6
-
2
-
1/3
-
1 1/2
-
1
-
2
-
1/2
-
1
-
2/3
-
2 - 4
-
2 - 4
-
-
-
-
Directions
Peach Raspberry Cobbler Gob, I can’t make pie I am pie-crust challenged, and since no one can make a crust as good as my Gamma Betty’s, I’m sticking to cobblers Serve warm with ice cream, cold with ice cream for breakfast its that good! I think you can see a pattern here If you leave room for the fruit to show through, it gets all bubbly and the sugars get all caramelized and gooey and yummy and and I’m hungry , OMG!!! Just amazing! used a combo of fresh peaches, fresh apricots and the blueberries Divided into 2 pans (one for our friends) and everyone hoovered it all I made it exactly as written Thank you so much for sharing this splendid recipe Will be made again and again this summer
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Toss Peaches With 1/3 Cup Sugar and Arrange in a Buttered, 11x14 Inch Glass Baking Dish. |
|
3
Done
|
Sprinkle Raspberries Evenly Over the Top. |
|
4
Done
|
in a Small Bowl, Mix Flour, 1 Cup Sugar, Baking Powder, Milk, Egg and Butter. |
|
5
Done
|
Pour Mixture Over Fruit in a Striped Pattern, So Some Fruit Shows Through. |
|
6
Done
|
Sprinkle With Cinnamon and a Little Sugar. |
|
7
Done
|
Bake 45 Minutes at 350f, Until Topping Is Golden. |
