Tonight for dessert, I made this delicious Cobbler. I’ve mentioned that my better half doesn’t care for anything that is too sweet. I prefer a Crisp, and he prefers this not so sweet Cobbler, with a biscuit type top. Don’t get me wrong, this dessert is certainly sweet, but not like your oatmeal and brown sugar Peach Crisp. The recipe actually only calls for peaches, but tonight I tossed in a few raspberries. I have bags of frozen raspberries in the freezer, from last years harvest. You can buy nice frozen berries in the freezer department of the grocery store. The berries in our garden aren’t quite ready yet. Adding the raspberries makes this dessert a bit more tart. Top this dessert with vanilla ice cream or Whipped cream. It’s Delicious!
In a small bowl, blend the sugar, cornstarch and cinnamon until blended well.
In a medium saucepan – Stir this mixture into your peaches and raspberries.
Bring to a slow boil or medium heat, and boil for one minute.
Pour this hot mixture into an ungreased 2 quart casserole dish
Now prepare your biscuit top.
Drop large spoonfuls over the hot mixture.
Sprinkle with Cinnamon & a tad bit of sugar
Bake in a 400 degree oven (middle rack) for 25 to 30 minutes,
or until golden brown, and biscuits are not doughy anymore.
See how pretty
The smell is also most wonderful!
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/raspberries
*I used 3 cups peaches and 1 cup raspberries
3 tablespoons shortening or butter
1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
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. Cut shortening or butter into flour, 1 tablespoon 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. Bake until topping is golden brown, 25 to 30 minutes. Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream. Enjoy!

Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe
Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.
Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 tsp. Almond extract for the lemon juice.
Plum Cobbler: Substitute 4 cups sliced plums (about 14 large) for the peaches; increase sugar in plum mixture to 3/4 cups, cornstarch to 3 tablespoons and cinnamon to 1/2 cinnamon.