Sometimes I feel like long weekends are a double edged sword. Don’t get me wrong – I love having an extra Monday off as much as the next person, but I hate how it throws the whole rest of the week out of whack. I feel like a need a long weekend after enduring a short week of work. It’s only Wednesday but it feels like should be Friday.
I had a fabulous weekend – filled with dinner with friends, an all-day food expo (I’ll be sharing more about this later!), an afternoon at the lake and attended two different parties. It’s hard getting back in the swing of things after all that (in fact, the last thing I want to do is work) Bleh. Anyone else have a case of long weekend withdraws?
Last week at the grocery store I found some amazingly ripe peaches. I felt like I hit the jackpot since they were still so lovely and fresh! Immediately when I got home I knew I had to bake something spectacular with them. If you still have ripe peaches in your area, snatch some up and make this before Fall is in full swing!
I also had some raspberries on hand – so the raspberry peach cobbler was born. I really loved the combination of peach and raspberry here, it was just sweet enough and tasted summery and fresh. My favorite part was getting to eat some of the remaining sauce in my dish with the ice cream. So freaking delicious.
This makes a relative small serving (in terms of cobblers) which was just the right amount for Lance and I to enjoy it for dessert two nights in a row. But you could easily double it to feed a larger crowd.
- For the Fruit:
- 1/4 cup sugar
- ½ Tbsp cornstarch
- Dash cinnamon
- ½ tsp lemon juice
- 1 peach, sliced (1 large or 2 medium)
- 1 cup raspberries
- For the Cobbler Topping:
- ½ cup flour
- ½ Tbsp sugar
- ¾ tsp baking powder
- Pinch of salt
- 1 ½ Tbsp butter, chilled and cut into cubes
- ¼ cup milk
- 1 tablespoon turbinado sugar, optional
Preheat oven to 400 degrees F.
In a medium saucepan combine ¼ sugar, cornstarch, cinnamon, lemon juice, peach slices and raspberries. Cook over medium heat, stirring constantly, for 3-4 minutes, until mixture thickens and boils. Boil and stir for 1 minute. Pour fruit mixture into an ungreased casserole dish.
In a small bowl mix together flour, 1 tablespoon sugar, baking powder and salt. Using a pastry blender, cut in butter until the mixture resembles fine crumbs. Pour in milk and stir until mixture is well combined.
Using a spoon, drop tablespoon sized pieces of dough over the fruit mixture. If desired, sprinkle with turbinado sugar.
Bake for 20-25 minutes or until topping is golden brown. Serve with vanilla ice cream.