Peach Raspberry Cobbler

I changed the layout of my front page.

Let me know if you like it or hate it!

also

I’m curious . . . if you’re curious?

I receive a lot of mail like this one:

Hi Jonna,

You rarely divulge anything about yourself.

How come?

Personally, I think it might be fun to learn a bit more about you, your family and your life.

Please bring it on!

Cheers,

Pam

So . . . I guess I’m asking you.

Do you want to know more about me, my family, my life?

Well, this is your chance.

Bring it on . . . ask away, and I will do my best to divulge all my deep dark secrets!

Just leave your questions in the comment section below this post.

I will compile all the questions and answer all of them on my next post.

I might even include a few things that you might not dare ask!

In the meantime . . . Make this yummy Cobbler.

My favorite person on earth, loves this dessert!

 . . . so do I.

My Mom made this.

My Grandma made this.

My Great Grandma made this.

My Great Great Grandma made this.

 . . . get the picture.

Don’t forget about the PRO BAR GIVE-A-WAY! – just leave me a comment on my last post.  It all ends on Friday @ midnight

 

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OLD FASHIONED PEACH & RASPBERRY COBBLER

note:  Blueberries or Strawberries are also a good replacement for the Raspberries

YOU WILL NEED:

Fruit Mixture:

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla
2 teaspoons fresh squeezed lemon juice
4 cups sliced peaches or
*I used 3 cups peaches and 1 cup frozen raspberries
Cobbler Topping:
3 tablespoons shortening or butter
1 cup all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Directions:

Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole or individual ramekins.
Cut shortening or butter into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach – raspberry mixture. Sprinkle additional sugar over the top of biscuit top.
Bake until topping is golden brown, 25 to 30 minutes. Serve warm with Vanilla ice cream or Whipped Cream or golden meringue.
Enjoy!

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  • Kate - September 5, 2012 - 2:35 pm

    Hello!

    I’ve been following your blog for about a year now and literally tell EVERYONE about it. It’s my absolute favorite and this is my favorite recipe of yours that I’ve tried, so I decided to let you know how great I think your blog is!

    Thanks for doing this and sharing all of your baking goodness!ReplyCancel

    • Jonna - September 5, 2012 - 3:17 pm

      Hello Kate,

      Thanks so much for making my day!
      JonnaReplyCancel

  • Jill Smith - September 5, 2012 - 4:30 pm

    Hi Jonna,
    Just wanted to say hi. My daughters and I love love your blog!
    We have a son serving in Africa, and we have sent him a few of there pro bars every so often. He really likes all of them They don’t get very much protein there, so these bars are great for that!
    I just love all your recipes! So keep sharing! Thanks!

    Jill Welling SmithReplyCancel

  • Allison A. - September 5, 2012 - 7:40 pm

    So awesome! To be honest, they all look and sound divine. Going with my first thought though I’d have to pick nutty marshmallow. It just looks so good.

    As far as what I’d like to see more of, main dishes. I’m always on the hunt for new recipes when it comes to the main course.ReplyCancel

  • Allison A. - September 5, 2012 - 7:52 pm

    Such an awesome giveaway. Thanks for the opportunity. If I had to chose one I think I’d go with Nutty Marshmallow. It just sounds good and the picture at the end LOOKS good.

    As far as recipes, I’d go for main dishes. It’s hard to come up with new and yummy stuff and all of yours have been great thus far! Either way, keep up the great work!

    AllisonReplyCancel

  • Kandice McDermott - September 6, 2012 - 7:39 am

    Yes! I’ve always had the same thoughts about your blog…I know that you live in Eastern Idaho, and since I do too, I’ve always wondered what part! 🙂 And, it sounds like your children are all grown and gone, but if that’s the case…how old is your picture on the blog?? You do NOT look old enough to have grown children! 🙂

    I love your blog…you have given me some of my family’s favorite recipes…making me the rockstar in the kitchen. 😉 Thank you SO much for sharing your wonderful talent!ReplyCancel

  • Sheri - September 6, 2012 - 8:53 am

    What if you want to make this in advance? Should I rewarm it or just serve it room temperature?ReplyCancel

    • Jonna - September 6, 2012 - 8:56 am

      Hi Sheri,

      Well….I like it quite warm and my husband likes it room temp. It’s best eaten the day of,
      but we also enjoy it the next day. Just re-warm on low oven 250 or so.
      Serve with whipped cream of even ice cream.
      JonnaReplyCancel

  • Mollie - September 8, 2012 - 11:51 am

    Hi Jonna! Is it 2 Tablespoons of sugar or 12 Tablespoons of sugar for the Cobbler Topping? It says 2 in the ingredients and 12 in the directions. Thanks!ReplyCancel

    • Jonna - September 8, 2012 - 1:22 pm

      Hi Mollie,

      Oh dear . . . it’s 2 Tablespoons! Thanks for bringing this to my attention. That’s what happens when I’m in a big hurry.
      That my be a bit too sweet.

      JonnaReplyCancel

  • kathy - September 14, 2012 - 9:03 pm

    Sorry- I do NOT like the new layout??? almost kept me from reading the blog. I,too, think you look so young!!! Your recipes are great and I looked forward to reading your blog (until you changed it). Myabe I am a creature of habit but it seems more difficult to navigate.ReplyCancel

    • Get Off Your Butt and BAKE! - September 15, 2012 - 7:13 am

      Hi Kathy,

      I’m not sure either, just trying it out. Most have loved it because they can see More at a glance.
      Who knows!
      JonnaReplyCancel