As peach season comes to a close and the weather begins to turn, we wanted to share a recipe that reminds you of the warm, sunny days we leave behind. This peach raspberry cobbler recipe is easy, delicious, and fills you with sunshine regardless of how rainy and gray it may look through the window.
Servings: 4-6
Prep time: 20 minutes
Bake time: 30-35 minutes
Ingredients
- 4 medium fresh peaches, peeled, pitted, and sliced
- 1/2 cup Paradigm Peach Raspberry Jam
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 2 tsp vanilla extract (1 tsp for filling and 1 for topping)
- 1/4 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup whole milk
Directions
- Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
- Mix the filling in a large bowl, gently toss the sliced peaches, Paradigm Peach Raspberry Jam, cornstarch, lemon juice, 1 teaspoon of vanilla extract, and ground cinnamon until well coated. Pour into your prepared baking dish.
- Combine the dry ingredients in a medium bowl, whisk together the flour, 1/2 cup of sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to work the butter in until it resembles coarse crumbs.
- Stir in the whole milk and the remaining 1 teaspoon of vanilla extract just until a soft dough forms.
- Drop spoonfuls of the batter evenly over the top of the peach and jam mixture.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the fruit filling is hot and bubbling. Let it cool slightly before serving.
Serve warm with a scoop of vanilla ice cream. A dollop of whipped cream doesn't hurt either!
