Pie Maven.com

Peach-Raspberry Cobbler

5 cups sliced peeled peaches

1 cup raspberries

3 tbsp minute tapioca

1/2 cup granulated sugar

1 tbsp baking powder

2 1/2 cups flour

4-6 tbsp butter or margarine

1 1/2 cups buttermilk

Preheat oven to 400 degrees.

Cook peaches, sugar, and minute tapioca in a saucepan until hot.

Mix baking powder and flour.

Cut in butter until crumbly.

Add buttermilk, stirring with fork. (the amount of milk to add depends on the texture you prefer your dough - You can make a drier, thick biscuit dough and roll it to fit the size of your pan, or you can make a moist, looser dough like a batter.)

Pour peaches into a baking dish.

Add the raspberries.

Either place rolled dough on top and cut steam vents or drop spoonfuls of batter to cover the fruit.

Bake at 400 degrees for about 20 minutes, until the crust is golden brown.