It is officially peach & raspberry season and if you have a peach tree you are probably looking for ways to use your peaches like I am. This week I am excited to share several new & delicious recipes that use fresh peaches & raspberries. These desserts are perfect to kick off the fall season and would go great for any upcoming events you may have. We are getting ready for our annual Fall-Kick Off party and I’m thinking of making this cobbler this weekend. The crunchy topping along with the smooth peaches and slightly tart raspberries made for a scrumptious combination! Throw on some vanilla ice cream on the warm cobbler and you have a match made in heaven!
- 12 oz. fresh or frozen raspberries (you can also use blueberries or blackberries if you want)
- 2 lbs. (4 c.) peaches (frozen, fresh, canned or bottled), sliced
- 1 1/2 sticks butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 3/4 c. flour
- 3/4 c. oats
- 1/2 t. salt
- 1 t. cinnamon
- 1/2 t. nutmeg
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. If you are using fresh peaches, peel and slice the peaches and place in the bottom of a 9x13 pan. If you are using canned, bottled or frozen, drain the extra juice from the peaches and place in the pan. Sprinkle the raspberries on top of the peaches. For the crumble, mix all of the ingredients together in a bowl and combine until a crumbly, soft texture. Sprinkle the crumble all over the top of the peaches and raspberries. Bake the cobbler for 25-30 minute, or until bubbly and warmed through. Serve warm with vanilla ice cream.
Here are some of my other favorite peach recipes that I blogged about in years past: