Holiday Cook

Raspberry Peach Cobbler

Raspberry Peach Cobbler is a year around favorite. Great any time of year it can be a special treat on your Fourth of July holiday. It is ideal on those occasional summer days when the rain postpones the fireworks or there is a bit of nip in the air in the evenings. If the weather is warm, add a scoop of ice cream to cool it down. This will enhance the tart flavor of the berries and at a touch of elegance to the dish.

3 pounds of peaches (9 or 10)
1 pint of raspberries
1 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
1 1/2 cups of flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter
2/3 cup milk

Peel and slice the peaches along the vertical axis (lines of longitude - if you will). Place them in a bowl and add 3/4 of your sugar along with the cornstarch and lemon juice. Stir in the raspberries (after cleaning, of course). Be gentle about this as you want to keep them relatively whole and raspberries will disintegrate under harsh conditions. Transfer this mixture to a baking dish approximately 2 quart. A shallow dish often works out better than a deep dish. Cover with foil and bake for about 30 minutes at 400 degrees.

While this is baking, combine the remaining 1/4 cup sugar with flour, baking powder and salt. Cut in the butter. Then stir milk into whole mixture until it appears just damp. By this time, the fruit mixture in the oven should be about boiling. Bring it out and add the dough to the top in spoonfuls. Then sprinkle sugar over whole. Bake, without foil or cover, until dumplings on top have browned. This should take about 30 minutes (more or less depending on the oven - so check it periodically at the end). Serve hot, or cold, with ice cream or without.

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