A Portion of Peach and Black Raspberry Cobbler in a Bowl

A Portion of Peach and Black Raspberry Cobbler in a Bowl

Peach & Raspberry Cobbler

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  • 2 T butter, melted
  • 3 eggs, divided
  • 1 C Pioneer® Sugar, divided
  • 2 tsp. lemon juice
  • ¼ tsp. almond extract
  • 4 C fresh peaches, sliced (or frozen; drained well)
  • 1 C fresh raspberries (or frozen; drained well)
  • 1 C flour, sifted
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 6 T butter, cut into pieces
  • ⅔ C milk
  • 1 tsp. Pioneer® Sugar


  1. Preheat oven to 400° F. Lightly grease a 2-quart glass baking dish; set aside
  2. Combine melted butter, 2 eggs, ½ cup Pioneer® Sugar, lemon juice and almond extract in a mixing bowl; beat well. Add peach slices and whole raspberries to the egg mixture, toss gently to coat fruit; set aside.
  3. In a large mixing bowl sift together the flour, salt and baking powder. Stir in ½ cup Pioneer® Sugar and mix well. Cut pieces of butter into flour with pastry blender until mixture resembles coarse meal.
  4. In a separate bowl, combine milk and remaining egg. Beat well. Add milk and egg to flour mixture and stir until moistened. Pour fruit mixture into prepared dish. Pour batter over fruit.
  5. Bake for 35-40 minutes. Remove from oven and sprinkle a teaspoon of Pioneer® Sugar over the top. Serve warm or at room temperature.
Peach & Raspberry Cobbler
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