Raspberry peach cobblers and a bowl of raspberries

Description

This cobbler is the perfect mix of flavors with a combination of sweet raspberries and peaches and a savory buttermilk biscuit topping.

  • 4 Tablespoons plus 2 teaspoons sugar, divided
  • 3/4 Cup plus 2 tablespoons all-purpose flour, divided
  • 1 ¼ lb. peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and drained
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 1 Tsp. lemon zest
  • 1/2 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 2 Tablespoons unsalted butter, cold and cut into small pieces
  • 1/2 Cup buttermilk
  1. PREHEAT oven to 425°F
  2. BUTTER or COAT with cooking spray 8 ramekins (6 ounces each).
  3. PLACE ramekins on a baking sheet and SET ASIDE.
  4. PLACE 2 tablespoons sugar into a large bowl.
  5. ADD 2 tablespoons flour.
  6. ADD 1 ¼ pounds peeled and sliced peaches or 1 package (16 ounces) frozen peaches, thawed and drained.
  7. ADD 2 packages (6 ounces each) raspberries.
  8. ADD 1 teaspoon lemon zest.
  9. TOSS ingredients gently until fruit is coated.
  10. DIVIDE fruit evenly between prepared ramekins
  11. BAKE 15 minutes or until fruit is bubbly around edges while CONTINUING with recipe.
  12. PLACE remaining 3/4 cup flour into a medium bowl.
  13. ADD 2 tablespoons sugar.
  14. ADD 1/2 teaspoon baking powder and ADD 1/2 teaspoon baking soda and ADD 1/8 teaspoon salt.
  15. CUT IN 2 tablespoons butter using pastry blender or 2 knives until mixture resembles coarse crumbs.
  16. STIR IN 1/2 cup buttermilk just until dry ingredients are moistened. Do not overmix.
  17. REMOVE ramekins from oven.
  18. DIVIDE topping equally between ramekins.
  19. SPRINKLE remaining 2 teaspoons sugar over topping.
  20. BAKE 18 – 20 minutes longer or until topping is lightly browned.
  21. ALLOW to cool somewhat and SERVE while warm.


    Recipe courtesy of KitchenAid®

    For more Raspberry Dessert Recipes, click here.

Calories 140.52
Total Fat 3.42 g
Saturated Fat 2.11 g
Cholesterol 8.11 mg
Sodium 329.97 mg
Total Carbohydrates 26.65 g
Dietary Fiber 2.96 g
Protein 2.64 g