In a bowl, combine peaches and lemon juice. Stir until peaches are coated. Add raspberries and 1/2 cup sugar and stir gently. Let sit at room temperature for 20-30 minutes, until you have at least a cup of natural juices.
Preheat oven to 325 degrees. In a square baking dish, or a 2 qt dish, pour melted butter. In a mixing bowl, whisk together milk, flour, sugar and baking powder, just until mixed. Pour batter over melted butter. DO NOT STIR TOGETHER!!! On top of batter, dump fruit and juices. DO NOT STIR TOGETHER!!! Seriously. Don’t do it.
Bake in oven for 45-50 minutes, or until light brown. Sprinkle coarse sugar on top and bake an additional 10 minutes. Serve warm.
ALLERGY alert- To make this dairy-free or vegan, sub an alternative milk. Almond milk or coconut milk would be tasty choices. Sub a dairy-free margarine or coconut oil for the butter. If using coconut oil, add 1/4 tsp of salt. For gluten-free, use a gluten-free flour mixture for baking.
Originally Submitted
10/4/2012
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