Recipe Archives->Pies->Peach Rasp Cobbler 02

Peach and Rasberry Breakfast Cobbler

5 c. sliced peeled peaches
1 c. raspberries
3 tbsp. minute tapioca
1/2 c. granulated sugar
1 tbsp. baking powder
2 1/2 c. flour, including oat, white, whole wheat, other
4-6 tbsp. butter or margarine
1 1/2 c. buttermilk, approximately

Grease lasagna pan.  Add peaches, sugar, minute tapioca.  Bake at
400 degrees while you prepare the dough.  Mix baking powder and
flour (I like 1 cup oat flour, 1/2 cup white flour, 1/2 cup whole
wheat and 1/2 cup barley, but there are many delicious possibilities).
Cut in shortening as for pie crust.  Add buttermilk, stirring with
fork.  You can make a thick biscuit dough and roll it to fit the
size of your pan, or you can make a looser dough like a batter.
Add raspberries to peaches; return to oven for 5 minutes to heat.
Then remove from oven and either place rolled dough on top and slit
some air holes in it or else quickly drop spoonfuls of it to cover
the fruit.  Bake at 400 degrees or even 450 degrees for about 20
minutes.  

Printable version: peach-rasp-cobbler02.txt.