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Peach Melba Cobbler
Peach Melba Cobbler
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Prep Time:
20 minutes
Total Time:
1 hour
Indulge in a mouthwatering peach and raspberry cobbler featuring Gold Medal® flour.
Ingredients:
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 cups sliced peeled fresh or frozen peaches
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 3 tablespoons butter or margarine, melted
  • 1/4 cup half-and-half
  • 2 cups fresh or frozen raspberries
  • 2 tablespoons sugar
  • 2 tablespoons sliced almonds
  • Vanilla ice cream, if desired
Instructions:
  • Preheat oven to 350°F. In a 10-inch ovenproof skillet, combine 2/3 cup sugar, cornstarch, and water. Add peaches and stir until coated. Cook over medium heat for 5 to 10 minutes, stirring occasionally, until the syrup thickens and peaches are tender.
  • In a medium bowl, combine flour, baking powder, salt, and 1/4 cup of sugar. Drizzle the butter and half-and-half over the mixture, then stir until just combined. Transfer the dough to a floured surface and press or roll it into a 10-inch round, about 1/8 inch thick (add more flour if needed).
  • Combine the raspberries and peaches with a delicate touch. Bring the mixture to a boil over high heat, then promptly remove from the heat source.
  • Gently fold the dough in half to make it more manageable, then place it over the fruit mixture and unfold, gently easing it to fit (there may be some gaps around the edges). Sprinkle the top with 2 tablespoons of sugar and the almonds, then bake for 20 to 25 minutes until the top is lightly golden brown. Allow it to cool for 15 minutes, then serve warm with a scoop of ice cream.

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