Recipe#4854

Title: Peach and Raspberry Cobbler

SOAR

      9    Peaches; about 3 lbs
      1 c  Sugar
      1 ts Sugar
      2 tb Cornstarch
      2 ts Lemon juice
      1 pt Raspberries
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    3/4 ts Salt
      5 tb Butter; chilled
    2/3 c  Milk
 
    Heat oven to 400. Peel peaches and slice. Combine
  them with 3/4 cup of sugar, the cornstarch and lemon
  juice. Gently stir in raspberries. Transfer to 2-qt.
  baking dish. Cover with foil. Bake until juices are
  bubbling, about 30 minutes. Meanwhile, combine 1/4 cup
  sugar, flour, baking powder and salt. Cut in butter
  until mixture resembles coarse meal. Stir milk into
  flour mixture until ingredients just hold together.
  Drop eight heaping spoonfuls of dough onto hot fruit
  and sprinkle remaining sugar on dough. Bake,
  uncovered, until the biscuits have browned, about 25
  minutes.
      Yield: 8 servings