April 18, 2014

BAKING WITH BRITTANY | Peach Raspberry Cobbler

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By BRITTANY LISANTI

As we begin to see glimpses of spring in Ithaca, I’ve become nostalgic for the sweet treats typically enjoyed in warm sunny weather. Inspired by what seems like the end of the Ice Age at Cornell, I’ve shared a recipe here for peach raspberry cobbler. Peaches are not in season right now and may be hard to find in markets, but canned peaches work well as a substitute. I took the risk of buying fresh peaches and was pleasantly surprised with the result. If neither of these solutions satisfies your seasonal fruit woes, there is still another route you can take. That’s the great thing about cobbler; it is extremely versatile and countless different combinations can be made with the same basic recipe. Everyone loves a classic, and apples may be your fruit of choice, but if you’re feeling adventurous, try mango and blueberries for a refreshing summery bite. Whichever fruit you choose, pair it with this fluffy, light cake batter for a dessert that is sure to please year round.

Ingredients

4 ripe peaches

1 package of raspberries (6 oz.)

¼ cup sugar

2 teaspoons ground cinnamon

1 tablespoon fresh lemon juice

2 tablespoons all-purpose flour

¼ cup melted butter

1 ¼ cups all-purpose flour

2 tablespoons baking powder

½ teaspoon salt

1 cup sugar

¾ cup milk

2 teaspoons pure vanilla extract

Directions

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