Peach-berry cobbler

 

Peach-berry cobbler

Servings: 9

Preparation time: 1 hr and 15 min

 

Ingredients

BISCUIT TOPPING

1 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground allspice, cardamom or cinnamon

1/8 teaspoon salt

1?3 cup plain fat-free yogurt

1/4 cup fat-free egg product

2 tablespoons butter, melted

FILLING

4 cups sliced peeled fresh or frozen (thawed) peaches

1/4 cup cold water

2 tablespoons sugar

4 teaspoons cornstarch

1 tablespoon lemon juice

1/4 teaspoon ground allspice, cardamom or cinnamon

2 cups fresh or frozen (thawed) raspberries

Directions

 

1. Heat oven to 400 F. In medium bowl, mix flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice and the salt. In small bowl, stir together yogurt, egg and melted butter; add to flour mixture, stirring just until moistened. Set aside.

2. In 3-quart saucepan, stir all filling ingredients except raspberries. Let stand 10 minutes. Cook and stir over medium heat until thickened and bubbly. Stir in raspberries; cook until hot, stirring gently.

3. Spoon hot filling into 2-quart round or square glass baking dish. Immediately drop biscuit topping into small mounds on hot filling.

4. Bake about 20 minutes or until browned and toothpick inserted into biscuit topping comes out clean. Serve warm.

 

 

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