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A Peach of a Raspberry Cobbler

Author/Submitted by:
Servings: 1
Categories: Cobblers / Desserts / Fruits

3  cups  All-purpose flour
1  teaspoon  Salt
1  cup  Shortening, butter-flavored or plain
1/3  cup  Ice cold water, up to 1/2 cup
1 1/2  cups  Sugar
1/4  cup  Cornstarch
1  tablespoon  Ground cinnamon
1/4  teaspoon  Ground nutmeg
4  cups  Peaches, peeled and sliced
3  cups  Fresh red raspberries
2  tablespoons  Butter or margarine
1    Egg yolk
1  tablespoon  Milk
1  tablespoon  Sugar
    Cream or Ice cream

1. For cobbler crust, in a mixing bowl, combine the flour and salt. Cut in shortening till mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.

2. On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.

3. In a large bowl, stir together the 1 1/2 cups sugar, cornstarch, cinnamon and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.

4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over raspberries in a lattice. Trim to fit dish or tuck under bottom pastry.

5. Mix the yolk with the milk. Brush the mixture over pastry. Sprinkle with 1 teaspoon sugar.

6. Place on a baking sheet. Bake in a 375-F oven for about 60 minutes or till crust browns, and filling is bubbly. Serve warm with cream or ice cream.

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