CLEVELAND, Ohio (WJW) — Fresh peaches and red raspberries pack this cobbler recipe with the sweet taste of summer! Country chef LeeAnn Miller shows Fox 8’s Kristi Capel how to make a delicious summer cobbler that will have your guests begging for more.
Peach & Red Raspberry Cobbler
6 cups fresh peaches, peeled & cut in chunks
1/2 cup red raspberries
2 Tablespoons white sugar
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
1 teaspoon fresh squeezed lemon juice
4 teaspoons corn starch
Combine the above ingredients and gently toss until combined well. Place in 13×9 or 12 inch round buttered iron skillet. Bake in 400 degree oven for 10 minutes. While fruit is in the oven make the following topping:
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons of butter, cold and cut into small pieces
1/4 cup boiling water
Sprinkle for the topping:
1 Tablespoon sugar
1/2 teaspoon cinnamon
Combine flour, sugars, baking powder and salt. Cut butter into flour mixture and make into crumbly mixture with pastry blender or hands. Slowly add water to create a thick batter. Drop by teaspoonful on top of partially baked peaches/raspberry mixture. Sprinkle with sugar/cinnamon mixture.
Place back into oven at 425 degrees for the first 10 minutes and then 400 degrees for 12 more minutes.
Serve with delicious vanilla ice cream!