Recipe - Peach And Raspberry Cobbler

Jo Ferry cmsj69b
9 Peaches; about 3 lbs
1 cup Sugar
1 teaspoon Sugar
2 tablespoon Cornstarch
2 teaspoon Lemon juice
1 pt Raspberries
1 One half cup Flour
1 One half teaspoon Baking powder
Three fourths teaspoon Salt
5 tablespoon Butter; chilled
2/3 cup Milk

Heat oven to 400. Peel peaches and slice. Combine them with Three fourths cup of
sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer
to 2qt. baking dish. Cover with foil. Bake until juices are bubbling,
about 30 minutes. Meanwhile, combine One fourth cup sugar, flour, baking powder
and salt. Cut in butter until mixture resembles coarse meal. Stir milk into
flour mixture until ingredients just hold together. Drop eight heaping
spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.
Bake, uncovered, until the biscuits have browned, about 25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini