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Desserts

Peach Raspberry Cobbler

Peach Raspberry Cobbler recipe
photo by:kraft
Two favorite fruits—peaches and raspberries—are topped with spoonfuls of an easy biscuit dough and baked into a warm, comforting dessert.
time
prep:
25 min
total:
55 min
servings
total:
8 servings
Magazine Acquisition

what you need

4
cups  sliced peeled peaches
3/4
cup  sugar
3
Tbsp.  MINUTE Tapioca
2
cups  raspberries
5
Tbsp.  cold butter or margarine, divided
3/4
cup  flour
2
Tbsp.  sugar
1
tsp.  CALUMET Baking Powder
1/8
tsp.  salt
1/4
cup  milk

Make It

PREHEAT oven to 375°F. Mix peaches, 3/4 cup sugar and tapioca in large saucepan. Stir in 3/4 cup water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries. Pour into 9-inch square baking dish. Dot with 1 Tbsp. of the butter.

MIX flour, 2 Tbsp. sugar, baking powder and salt in medium bowl. Cut in remaining 4 Tbsp. butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.

BAKE 30 minutes or until biscuits are golden brown.

Kraft Kitchens Tips

Substitute
Substitute 1 pkg. (20 oz.) frozen sliced peaches, thawed, for the sliced fresh peaches.
Jazz It Up
Serve topped with 2 Tbsp. thawed COOL WHIP Whipped Topping or a small scoop of vanilla ice cream.
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