Peach Raspberry Cobbler
- Prep Time: 25 Minutes (Total Time 55 Minutes)
- Serving Size: 8
- 4 cups Sliced Peeled Peaches
- 3/4 cup Sugar
- 3 tablespoons MINUTE Tapioca
- 2 cups Raspberries
- 5 tablespoons Cold Butter Or Margarine, Divided
- 3/4 cup Flour
- 2 tablespoons Sugar
- 1 teaspoon CALUMET Baking Powder
- 1/8 teaspoon Salt
- 1/4 cup Milk
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 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.
RECIPE COURTESY OF KRAFT FOODS