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Recipe: Raspberry Peach Cobbler

Serves: 8
Source: Mom on Timeout


6 Cups Peaches and/or Nectarines, Cut into Slices
1 Cup Raspberries
¾ Cup Sugar
1 Tbsp Lemon Juice
4 Tsp Corn Starch
½ Tsp Salt

Crumble Topping:
6 Tbsp Unsalted Butter, at room temperature
¼ Cup Brown Sugar
1 Cup Flour
½ Tsp Salt


1. Preheat oven to 375F. Lightly spray an 8 or 9-inch baking dish and set aside.
2. In a large bowl, combine peaches, raspberries, sugar, lemon juice, corn starch and salt.
3. Transfer to the prepared baking dish.

Crumble Topping:
1. In a medium bowl, beat butter and brown sugar together until light and fluffy.
2. Add flour and salt and mix with a fork until crumbly. Use your hands if necessary.
3. Sprinkled crumbs over the top of the filling.
4. Bake for 45 minutes or until the center is bubbling.
5. Let cool for 15 minutes before serving with ice cream.

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