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Categories:Viewed: 31 - Published at: a year ago
Ingredients
- FOR THE PEACH AND RASPBERRY FILLING:
- 5 cups Ripe Peaches, Peeled And Sliced (Fresh Or Frozen)
- 1 cup Raspberries
- 1/4 cups Granulated Sugar
- 2 Tablespoons Flour
- 1/2 whole Lime, Juiced
- FOR THE COBBLER TOPPING:
- 1 cup Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/2 cups Sliced Almonds
- 1 whole Egg
- 1 teaspoon Vanilla
- 1/2 cups Butter, Melted
Method
- Preheat oven to 375°F.
- For the filling:
- Mix peaches, raspberries, sugar, flour, lime juice, and place in an 8x11 pan. Tip: If peaches are frozen, let them sit in the flour mixture until most of flour has been absorbed.
- For the topping:
- Mix flour, sugar, baking powder, cinnamon and sliced almonds in a large bowl until combined. Make a well in the center of the flour mixture. Break egg into the center of flour and add vanilla. Use a fork to combine eggs and vanilla. Mix eggs with flour mixture until well combined and crumbly.
- Place crumb mixture evenly over the top of peaches. Drizzle melted butter evenly over topping.
- Bake 35-40 minutes until cobbler is brown and peaches are bubbly. Serve warm with a scoop of vanilla ice cream or whipped cream.
