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Prep 20min
Total1hr15min
Ingredients10
Servings8
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Ingredients
Fruit Mixture
6
medium peaches, peeled, cut into 1/2-inch slices
1 1/2
cups raspberries
1/4
cup sugar
2
tablespoons buttermilk complete pancake and waffle mix
2
tablespoons finely chopped crystallized ginger
Topping
1 1/2
cups buttermilk complete pancake and waffle mix
2
tablespoons sugar
1/3
cup butter, cut into pieces
1/3
cup water
2
teaspoons sugar
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Steps
1
Heat oven to 350°F. Cover cookie sheet with foil. In large nonmetal bowl, combine all fruit mixture ingredients; toss gently to mix. Spoon into ungreased 8-inch square (2-quart) or 9-inch round nonmetal baking dish.
2
In medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add water; stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch uncovered border around edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on foil-lined cookie sheet.
3
Bake at 350°F. for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.
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To peel peaches, cut small “x” on the bottom of each fruit and drop them into boiling water. Cook 30 to 60 seconds or until the skins loosen. Transfer the peaches to ice water and remove the skins.
Sprinkling dessert tops and crusts with sugar before baking turns a plain dessert into a pretty one.
Bake the cobbler in a pretty baking dish. Bring it to the table and scoop into clear glass dishes, letting the color of the fruit show through.
Serve the warm cobbler with vanilla ice cream.
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