FRESH PEACH AND RASPBERRY COBBLERFOR THE FRUIT MIXTURE:6 medium peaches, peeled and sliced 1 1/2 cups raspberries 1/4 cup sugar 2 tablespoons pancake and waffle mix (dry) 2 tablespoons finely chopped crystallized gingerFOR THE TOPPING:1 1/2 cups pancake and waffle mix (dry) 2 tablespoons plus 2 teaspoons sugar, divided use 1/3 cup butter, cut into pieces 1/3 cup water ice cream (to serve - optional) Preheat oven to 350 degrees F. Cover cookie sheet with foil. TO PREPARE THE FRUIT MIXTURE:In large non-metal bowl, combine all fruit mixture ingredients; toss gently to mix. Spoon into ungreased 8-inch square (2-quart) or 9-inch round nonmetal baking dish. TO PREPARE THE TOPPING:In medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add water; stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch uncovered border around edge. Sprinkle dough with the remaining 2 teaspoons sugar. Place baking dish on foil-lined cookie sheet. Bake at 350 degrees for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired. Servings: 8 Source: Pillsbury Classic Cookbooks July 2000
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