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Category: Desserts
Prep Time: Cook Time: Total Time:
1 lb. peaches, peeled, pitted and cut into chunks
1/2 cup sugar
1/4 tsp. almond extract
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
BISCUIT TOPPING:
1 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. solid vegetable shortening
1/3 cup low fat milk
4 tsp. sugar
Combine 1 cup flour, 1/4 cup sugar, baking powder and salt in a medium bowl. Cut in cream cheese and butter with pastry blender or 2 knives used scissor style until mixture resembles coarse crumbs.
Combine milk, egg yolk and vanilla in a small bowl. Pour into flour mixture; stir just until mixed. If mixture is too wet, stir in remaining 1/4 cup flour.Shape into a ball; cover with plastic wrap. Refrigerate 30 minutes.
Heat oven to 375 F.
Combine apples, raspberries, remaining sugar and cornstarch in a large bowl. Transfer to an 8x8x2 inch baking pan; press filling down.
Roll out dough on a floured surface into a 12x10 inch rectangle. Trim to a 10x8 inch, cut into 8x1 1/4 inch strips. Weave strips over top of fruit, 4 strips in each direction.
Bake in heated 375 F oven; 40 minutes or until browned and bubble. Serve warm.
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Peach Cobbler
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 lb. peaches, peeled, pitted and cut into chunks
1/2 cup sugar
1/4 tsp. almond extract
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
BISCUIT TOPPING:
1 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. solid vegetable shortening
1/3 cup low fat milk
4 tsp. sugar
Combine 1 cup flour, 1/4 cup sugar, baking powder and salt in a medium bowl. Cut in cream cheese and butter with pastry blender or 2 knives used scissor style until mixture resembles coarse crumbs.
Combine milk, egg yolk and vanilla in a small bowl. Pour into flour mixture; stir just until mixed. If mixture is too wet, stir in remaining 1/4 cup flour.Shape into a ball; cover with plastic wrap. Refrigerate 30 minutes.
Heat oven to 375 F.
Combine apples, raspberries, remaining sugar and cornstarch in a large bowl. Transfer to an 8x8x2 inch baking pan; press filling down.
Roll out dough on a floured surface into a 12x10 inch rectangle. Trim to a 10x8 inch, cut into 8x1 1/4 inch strips. Weave strips over top of fruit, 4 strips in each direction.
Bake in heated 375 F oven; 40 minutes or until browned and bubble. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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