FRESH PEACH AND RASPBERRY COBBLER

FOR 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 ginger
FOR 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