Fresh Peach-Rasberry Cobbler

Desserts > Cobblers/Crisps

1/2 cup sugar
1 cup flour
1 tbsp cornstarch
1 tsp baking powder
2 tbsp water
1/4 cup sugar
4 cups sliced, peeled
1/2 tsp ground cinnamon
fresh peaches (8 med)
3 tbsp margarine
1 tsp finely shredded lemon peel
1 beaten egg
3 tbsp milk
1 tsp lemon juice
2 cups fresh raspberries
1 tsp sugar
Ice cream or sweetened whipped cream

For filling, in med saucepan, combine the 1/2 cup sugar and 1 tbsp cornstarch, add 2 tsp water. Stir in peach slices, 1 tsp lemon peel and 1 tsp lemon juice. Cook and stir till thickened and bubbly. Gently fold in raspberies. Return just to boiling stirring gently to avoid breaking up the fruit (It just looks better). Keep hot. For biscuit topping, in a med bowl stir together 1 cup flour, 1/4 cup sugar, baking powder, and cinnamon. cut in margarine till mixture resembles coarse crumbs. Combine egg and milk. Add to flour mixture, stirring just till moistened. Transfer fruit filling to a shallow 2 qt casserole. Immediately drop biscuit dough into 4 to 6 mounds on top of hot filling. Sprinkle with the 1 tsp sugar Bake at 400* for 20 to 25 min or till a wooden toothpick inserted in topping comes out clean. Serve warm with ice cream or topping (6 servings)