Raspberries + Relaxation: It’s Not Too Late

Raspberry Cobbler

Rapture over Raspberries. Cobbler by Elaine.

Ah, summer. Time for moodling, hanging out near the water or under leafy trees, and skipping a few deadlines. At least that’s my excuse for missing last week’s blog post. I was away on a combination of holidays and checking out potential retreat locations (Yes – I said the ‘R’ word. Watch for more to come this fall…) and I simply chose R+R over writing. Oh, sweet rest and relaxation.

Another R word is Raspberry and the season is almost over, but just like catching up on the blog, it’s not too late. You absolutely must make this delish Raspberry-Peach Cobbler. I mean it. Not to be a cobbler nazi or anything, but this is a raspberry imperative. And you must serve it with cream. You must.

Clearly there is no room for debate.

Raspberry-Peach Cobbler

  •  2 cups fresh raspberries
  • 4 cups thickly sliced pitted peaches (approx. 6)
  • 2 T lemon juice
  • ¼ c sugar
  • 2 T all-purpose flour
  • ¼ tsp cinnamon

Biscuit Topping

  • 1 ½ c all-purpose flour
  • 1/3 c sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 3 T butter, cubed
  • 2/3 c buttermilk
  • ½ tsp vanilla
Raspberry Peach Cobbler

Must. Add. Cream.

In a bowl toss together peaches raspberries and lemon juice. Combine sugar, flour and cinnamon; sprinkle over fruit tossing to coat well. Spoon into 8” square (2L) or round baking dish; level top.

Biscuit Topping: In bowl stir together flour, ¼ c of the sugar, baking powder, baking soda and salt. With pastry blender or two knives cut in butter until crumbly. Pour in buttermilk and vanilla; stir with a fork until a soft dough forms.

Turn onto a lightly floured surface; pat into ½ inch (1 cm) thickness. Using cookie cutter, cut into rounds, re-rolling scraps once. Arrange over fruit. Sprinkle with remaining sugar.

Bake in 375-degree oven (190 degrees C) for about 35 minutes or until bubbly and topping is golden and no longer doughy underneath. Makes 6 servings.

Tips:

  • If you (must) use frozen raspberries increase the baking time by 5-10 minutes
  • Take back the summer. Relax as much as possible. Eat cobbler. Here is my video reflection on relaxing this summer…*sigh*

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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