Peaches and raspberries are rich in many nutrients and plentiful in July and August. Our Peach Melba Cobbler combines nutritious and delicious fresh fruit served warm and bubbly over a homemade biscuit dough. A sweet ending to any meal!
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16 fresh peaches, peeled and cut into wedges (or 2 bags frozen peach wedges)
1 1/2 pts. fresh red raspberries (or 1 12-oz. bag of frozen, unsweetened red raspberries)
1 1/2 c. all-purpose flour
3 tsp. baking powder
3/4 c. sugar
3 oz. butter, cubed and chilled
3/4 c. of milk
Preheat oven to 375°F/190°C.
Place the fresh peach wedges and raspberries in a bowl and gently toss to combine; set aside. (If working with frozen fruit: place the frozen peaches in a bowl to begin thawing. In a separate bowl, place the frozen raspberries to begin thawing. Fruit may not completely thaw. Combine the fruit just prior to topping the dough in the pan.)
In the bowl of a food processor, combine the flour, baking powder and sugar. Process briefly to combine. Add the chilled butter cubes and process to a fine crumb. With the processor on, pour in milk and process until well combined.
Butter a 12-in. round, shallow pan and spoon the dough into the bottom of the pan. Top the dough with the fruit mixture.
Place the cobbler on the middle shelf of the oven and bake for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean.
Serve plain, with milk, ice cream or whipped cream.
Recipe was created especially for the Calphalon Everday Pan.
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