Raspberry-Peach Cobbler

Raspberry-Peach Cobbler

Raspberry-Peach Cobbler

Although often a summer treat, cobbler can easily be made year-round thanks to the availability of frozen fruit. This raspberry-peach version comes together quickly and easily, utilizing our Lemon Raspberry Muffin Mix for a topping that's halfway between biscuit and cake.

Fruit
  1. 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
  2. 24 ounces frozen raspberries, partially thawed (about 6 cups)
  3. 1 tablespoon unsalted butter, melted
  4. 2 tablespoons lemon juice
  5. 1 cup sugar
  6. 3 tablespoons Instant ClearJel or 1/4 cup King Arthur Unbleached All-Purpose Flour
Topping
  1. 1/2 cup (8 tablespoons) unsalted butter, melted
  2. 1 cup milk
  3. 1 box Lemon Raspberry Muffin Mix
  4. sparkling white sugar, optional
Instructions
  1. Preheat the oven to 425°F. Lightly butter or grease a 9" x 13" pan.
  2. To prepare the fruit: Combine the peaches and raspberries in a large bowl. Add the melted butter and lemon juice, tossing to coat the fruit.
  3. Whisk together the sugar and ClearJel or flour, then sprinkle over the fruit. Toss gently with a spatula until the fruit is coated, then spread the mixture into the prepared pan.
  4. To prepare the topping: Whisk together the melted butter, milk, and muffin mix, stirring just until combined; the mixture doesn't have to be totally smooth.
  5. Dollop the soft dough over the fruit in 1 1/2" blobs, leaving about 1/2" between them. Use any leftover dough to fill the in-between spaces. Sprinkle with sparkling sugar, if desired.
  6. Bake the cobbler for 20 minutes. Reduce the oven temperature to 375°F, and bake for an additional 25 minutes, until the topping is a deep golden brown and the filling is bubbly.
  7. Remove from the oven, and serve warm. Store, covered, in the fridge for up to 5 days.

Yield: about 12 servings