Name: Peach and Rasberry Breakfast Cobbler
Cook time: 20 min
Ingredients: 5 cup sliced peeled peaches; 1 cup raspberries; 3 tablespoon minute tapioca; 1/2 cup granulated sugar; 1 tablespoon baking powder; 2 1/2 cup flour, including oat, white, whole wheat, other; 4-6 tablespoons butter or margarine; 1 1/2 cup buttermilk, approximately

Peach and Rasberry Breakfast Cobbler

This recipe for peach and raspberry breakfast cobbler makes the perfect breakfast treat. The two fruits give the dish immense flavor and is perfect for when peaches and raspberries are in their peak season.

Notes

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Cooking Time20 min

Ingredients

5 cups sliced peeled peaches
1 cup raspberries
3 tablespoons minute tapioca
1/2 cup granulated sugar
1 tablespoon baking powder
2 1/2 cups flour, including oat, white, whole wheat, other
4-6 tablespoons butter or margarine
1 1/2 cup buttermilk, approximately

Instructions

Grease lasagna pan; add peaches, sugar, minute tapioca and bake at 400 degrees while you prepare the dough.
Mix baking powder and flour (I like 1 cup oat flour, 1/2 cup white flour, 1/2 cup whole wheat and 1/2 cup barley, but there are many delicious possibilities).
Cut in shortening as for pie crust. Add buttermilk, stirring with fork.
You can make a thick biscuit dough and roll it to fit the size of your pan, or you can make a looser dough like a batter.
Add raspberries to peaches; return to oven for 5 minutes to heat.
Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit.
Bake at 400 degrees or even 450 degrees for about 20 minutes.