Peach Cobbler: Dip the peaches into a large pot of boiling water for
about 30 - 60 seconds, depending on the ripeness of the peaches. Transfer the
fruit to a large bowl of ice water (this stops the cooking process). The skins
should now slip easily off the peaches. Cut the peaches in half, remove the
stones, and cut the fruit into thick wedges. Place the wedges in a large bowl
and toss with the lemon juice to stop discoloration. Add the raspberries.
a small bowl, stir together the sugar, cornstarch, and ground cinnamon. Sprinkle
this mixture over the fruit and toss gently to combine. Transfer to a 9 inch (23
cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) oven proof baking
dish. Place the baking dish on a larger baking sheet to catch any drips.
Preheat oven to 375 degrees F
(190 degrees C) and place rack in the center of the oven.
In a large bowl,
whisk together the flour, sugar, baking powder and salt. Cut the butter into
small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Add the milk to the
flour mixture. Stir just until combined. Do not over mix.
dough gently on a lightly floured surface. Roll or pat the dough into a circle
that is about 1/2 inch (1.5 cm) thick. Then, using a 1 1/2 inch (4 cm) round
cookie cutter, cut the dough into rounds. Gently place the rounds on top of the
fruit. Brush the tops of the biscuits with a little cream.
Bake for approximately 30-40 minutes or until the fruit is bubbly and the
biscuits are golden brown and a toothpick inserted into a biscuit comes out
clean. (If the biscuits are getting too brown during baking, and before the
fruit is bubbling, cover loosely with a piece of foil.) Remove from oven and
place on a wire rack to cool slightly before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate
leftovers and reheat before serving.
Makes about 6 servings.