2 1/2 lbs. Peaches, peeled, pitted and thickly sliced
1/2 cup Granulated Sugar
2 Tbs. All-Purpose Flour
1/4 tsp. Cinnamon
1 1/2 cups Raspberries, Fresh or Frozen
1 Tbs. fresh Lemon Juice
Topping Ingredients:
1 1/3 cups All-Purpose Flour
2 Tbs. Granulated Sugar (divided)
3/4 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Baking Soda
1 1/2 Tbs. Vegetable Oil
1 Tbs. Chilled Butter, cut into small pieces
1/3 cup Sour Cream
4 Tbs. Milk
1 Whole Egg, slightly beaten
Instructions:
Pre-heat oven to 375-F degrees. Lightly oil or spray the bottom and
sides of a 3-quart
baking dish with non-stick vegetable oil. Set aside.
Dip peaches in a large pot of boiling water for up to 1 minute, then
remove them with a
slotted spoon. When they're cool enough to easily handle, slip off
their skins. Halve, pit,
and slice the peaches.
In a large mixing bowl combine sugar, flour, and cinnamon with the
peaches, raspberries,
and lemon juice. Stir with a wooden spoon or toss to blend, then place
in the prepared
baking dish.
To prepare the topping, combine flour, half the sugar, baking powder,
salt, and baking
soda in a medium-sized mixing bowl. Using your fingers, work in the oil
and butter until
coarse crumbs are formed.
In a separate large bowl, whisk together sour cream and milk. Add the
flour-crumble mixture
and mix with a fork until a dough is formed. Knead the doughy mixture
on a lightly floured
surface for about 5 minutes until smooth.
Roll out the dough between two sheets of lightly floured wax paper, in
order to easily
transfer the topping to the baking pan. Peel off one sheet of wax paper
and place, dough
face down, on top of the filling. Remove the second sheet of wax paper
and lightly brush
the surface with a slightly beaten egg, then sprinkle with remaining
sugar.
Cut several slices into the topping to release the steam and bake the
cobbler for 35 to 45
minutes until the top is just browned. Let stand to cool for at least
15 minutes prior to
serving. Refrigerate to store, covered. Serve stored cobbler at room
temperature.
