Peach And Raspberry Cobbler Tini With Dream Cream Recipes

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PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
  • Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
  • Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH AND RASPBERRY COBBLER



Peach and Raspberry Cobbler image

Provided by Food Network Kitchen

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/8 cup heavy cream, plus more for brushing
2 tablespoons unsalted butter
5 large peaches, peeled and cut into 1/2-inch-thick wedges
2 tablespoons all-purpose flour
1/2 cup honey
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup raspberries

Steps:

  • Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
  • Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
  • Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.

PEACH RASPBERRY COBBLER



Peach Raspberry Cobbler image

A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!

Provided by Jennifer

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

4 cups sliced fresh peaches
½ cup fresh raspberries
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
½ cup butter
1 ¼ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
1 cup sugar
1 cup milk

Steps:

  • In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
  • Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
  • In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
  • Bake 45 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g

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