Peach Melba Cobbler

Looking for a fruit dessert? Then check out this delicious peach and raspberry cobbler that’s served warm with ice cream.

–

Save & Share

Servings 6

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

8f76d1ec-1673-4834-b1fb-31cd2ea3bd40

ingredients 14
Prep Time 20 min
Total Time 60 min

Ingredients

2/3: cup sugar

1: tablespoon cornstarch

1/4: cup water

2: cups sliced peeled fresh or frozen peaches

1 1/4: cups all-purpose flour

2: teaspoons baking powder

1/4: teaspoon salt

1/4: cup sugar

3: tablespoons butter or margarine, melted

1/4: cup half-and-half

2: cups fresh or frozen raspberries

2: tablespoons sugar

2: tablespoons sliced almonds

: Vanilla ice cream, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet. Stir in peaches until coated. Heat over medium heat 5 to 10 minutes, stirring occasionally, until syrup thickens and peaches are tender.
2 Meanwhile, mix flour, baking powder, salt and 1/4 cup sugar in medium bowl. Drizzle butter and half-and-half over flour mixture; stir just until combined. Place dough on floured surface. Press or roll into 10-inch round, about 1/8 inch thick (sprinkle flour over dough if necessary).
3 Gently fold raspberries into peaches. Heat to boiling over high heat; remove from heat.
4 Fold dough in half to make handling easier; place over fruit mixture and unfold, easing to fit (there may be some gaps around edge). Sprinkle top with 2 tablespoons sugar and the almonds. Bake 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Serve warm with ice cream.