You are here: Home » Recipes » Peach-Raspberry Cobbler Peach-Raspberry Cobbler Kitchen Tested Yield 8 servings Prep 15 mins Cook 45 mins Peak of the season peaches and fresh juicy raspberries make this fruity cobbler sing. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Crust:1 1/2 cups all-purpose flour1/2 cup ground pecans1 1/2 tablespoons granulated sugar3 tablespoons cold unsalted butter, cut into small pieces3 tablespoons vegetable shortening2 to 3 tablespoons ice waterFilling:4 cups peeled, sliced peaches1 1/2 cups raspberries2/3 cup brown sugar1/4 cup cornstarch1/4 teaspoon salt1 tablespoon lemon juice1 -- egg beaten with 1 tablespoon water2 teaspoons turbinado sugar Instructions To prepare crust, place flour, pecans and sugar in a food processor. Pulse to combine. Add butter and shortening; pulse until crumbly. Add water and stir until dough holds together. Form into a ball; wrap in plastic and refrigerate 45 minutes. Preheat oven to 425F. Roll dough on floured surface into a 10-inch circle. Cut into 10 strips. To prepare filling, combine peaches and raspberries. Add brown sugar, cornstarch, salt and lemon juice; mix gently. Spoon filling into a 11/2-quart baking dish. Arrange dough strips in a lattice pattern over filling. Brush with beaten egg and sprinkle with sugar. Bake 15 minutes. Reduce temperature to 350F and bake 30 minutes, or until golden brown. Let cool on wire rack. Recipe by Jean Kressy.