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Peach and Raspberry Cobbler
It’s no mistake that peak summer is also peak peach season. If you’re looking for another way to add everyone’s favorite stone fruit to your summer menu, this simple peach and raspberry cobbler is just the thing.
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Recipe - Stillwater Wine & Spirits
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Peach and Raspberry Cobbler
Prep Time20 Minutes
Servings8
Cook Time50 Minutes
Ingredients
2 1/2 cups sliced fresh peaches
2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground nutmeg
2 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons packed brown sugar
Directions
  1. Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
  2. Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
  3. Stir together remaining ingredients in same bowl until dough forms. Drop dough by the spoonful onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
20 minutes
Prep Time
50 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 1/2 cups sliced fresh peaches
Not Available
2 cups fresh raspberries
Not Available
1/2 cup granulated sugar
Not Available
1 tablespoon cornstarch
Not Available
1 teaspoon ground nutmeg
Not Available
2 cups Original Bisquick™ mix
Not Available
1/2 cup milk
Not Available
3 tablespoons butter or margarine, melted
Not Available
2 tablespoons packed brown sugar
Not Available

Directions

  1. Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
  2. Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
  3. Stir together remaining ingredients in same bowl until dough forms. Drop dough by the spoonful onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.