Raspberry Peach Cobbler – Khyle Blakeney & Seth Simmons

Ingredients:

Biscuits:

1 cup all purpose flour

½ cup sugar

1 tsp baking powder

¼ tsp salt

¾ sup dairy sour cream

2 T. margarine, melted

1 egg

Fruit Mixture:

¾ cup sugar

3 T cornstarch

1 (10oz) pkg. raspberries with syrup, thawed, drained, reserving liquid

1 (16 oz) pkg. frozen sliced peaches without syrup, thawed, drained

1 T. sugar

Directions:

Heat oven to 375 degrees. In medium bowl, combine flour, ½ cup sugar, baking powder and salt; mix well. Stir in remaining biscuit ingredients; set aside.

In medium saucepan, combine ¾ cup sugar, cornstarch and reserved raspberry liquid. Cook over medium heat until mixture boils; boil 1 minute, stirring constantly. Add raspberries and peaches; cook 1 minute. Pour into ungreased 2 quart casserole. Spoon biscuit mixture over hot fruit mixture; forming 9 biscuits around edge of casserole. Sprinkle biscuits with 1 tablespoon sugar.

Bake at 375 degrees for 35 to 45 minutes or until biscuits are golden brown. Serve warm.