Peach and Raspberry Cobbler
This Peach and Raspberry Cobbler is one all the kids will love. It's colorful and hearty and is irresistible with a scoop of homemade vanilla ice cream!
Servings: 10 Servings
Ingredients
Cobbler Topping
- 3.33 cups All Purpose Flour
- 3 tablespoons Sugar
- 2 tablespoons Baking Powder
- 0.5 teaspoon Salt
- 4 whole Eggs hardboiled
- 6 ounces Butter diced and chilled
- 1.5 cups Heavy Cream
Peach Raspberry Filling
- 4 pounds Peaches pitted and chopped
- 2 pints Raspberries
- 0.5 cup Light Brown Sugar
- 2 tablespoons All Purpose Flour
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 whole Lemon zested and juiced
Instructions
Cobbler Topping
- Remove yolks from hardboiled eggs and grate on a small grater. Discard egg whites.
- In food processor, add flour, sugar, baking powder, and salt. Add grated egg yolk and blend for a few seconds to distribute.
- Add chilled butter pieces and pulse processor until butter is the size of mini peas.
- Stream in most of the heavy cream very quickly while pulsing continuously.
- Pour dough into a bowl and add the rest of the cream as needed for dough to just come together.
- Use an ice cream scoop or spoon to portion dough into 12-14 scoops. Chill until time to bake.
Fruit Filling and Baking
- Butter inside of casserole baking dish. In small bowl, mix brown sugar, flour, cinnamon, and salt. In separate medium bowl, add peaches and raspberries.
- Sprinkle dry ingredients over fruit, add lemon zest and juice, and gently toss to combine. Pour into baking dish and spread evenly.
- Preheat oven to 350 and place cobbler toppings on top of prepared fruit, brush tops with heavy cream and sprinkle with coarse sugar.
- Bake until tops are golden brown and fruit filling has gotten bubbly and thick, 25-35 minutes.
- Cool and serve scooped generously into a bowl, with your choice of accompaniment.