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Peach-Raspberry Cobbler

Peach-Raspberry Cobbler

Peak of the season peaches and fresh juicy raspberries make this fruity cobbler sing.

1 hr Prep: 15 min Cook: 45 min
Serves: 8 Save

Ingredients (14)

Crust

  • 1½ cup All Purpose Flour
  • ½ cup Ground Pecans
  • 1½ T Sugar
  • 3 T Unsalted Butter
  • 3 T Vegetable Shortening

Filling

  • 4 cup Sliced Peaches
  • 1½ cup Fresh Raspberries
  • ⅔ cup Brown Sugar
  • ¼ cup Cornstarch
  • ¼ tsp Salt
  • 1 T Fresh Lemon Juice
  • or 1 T Bottled Lemon Juice
  • 1 Egg
  • 2 tsp Turbinado Sugar
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Directions

  1. 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.
  2. Preheat oven to 425F.
  3. Roll dough on floured surface into a 10-inch circle. Cut into 10 strips.
  4. 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.