Peach, Raspberry, and Ginger Cobbler

Peach, Raspberry, and Ginger Cobbler

  • Preparation 15 min
  • Cooking 1 h
  • Servings 6
  • Vegetarian
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Filling

    • 1/2 cup (125 ml) sugar
    • 2 tablespoons (30 ml) cornstarch
    • 6 cups (1.5 litres) peaches, peeled and cut into 12 wedges
    • 2 cups (500 ml) fresh or frozen raspberries
    • 1 teaspoon (5 ml) grated fresh ginger
  • Dough

    • 1 1/4 cups (310 ml) unbleached all-purpose flour
    • 1/4 cup (60 ml) sugar
    • 1 teaspoon (5 ml) baking powder
    • 1/4 teaspoon (1 ml) baking soda
    • Pinch of salt
    • 1/3 cup (75 ml) cold unsalted butter, diced
    • 1/3 cup (75 ml) buttermilk

Preparation

  • Filling

  • Dough

Note from Ricardo

Out of season, you can substitute the fresh peaches with 1.25 litres (5 cups) of canned peaches, well drained. In this case, reduce the sugar in the filling to 60 ml (¼ cup).

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan

RICARDO Non-Stick Square Pan

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This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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