Peach and Raspberry Cobbler

A juicy fruit filling covered with a golden buttermilk biscuit topping. Two of my favourite summer fruits - raspberries and peaches!! You can substitute fresh blueberries!! Yummy!!

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 6  cups  peaches, peeled and sliced
• 1  cup raspberries or 1  cup blueberries
• 1⁄3 cup granulated sugar
• 2  tablespoons all-purpose flour
• 1  tablespoon lemon juice

• Buttermilk Biscuit Topping

• 1 1⁄2 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 2  teaspoons lemon rind, grated
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1  pinch salt
• 1⁄4 cup  cold butter, cubed
• 2⁄3 cup buttermilk
• 1  teaspoon vanilla

Directions

1. Preparation.
2. In large bowl, gently toss together peaches, raspberries, sugar, flour and lemon juice; scrape into 8-inch (2 L) square glass baking dish
3. Buttermilk Biscuit Topping: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt; using pastry blender or 2 knives, cut in butter until crumbly.
4. In measuring cup, stir buttermilk with vanilla; drizzle over flour mixture, stirring with fork to form soft, slightly sticky dough.
5. On lightly floured waxed paper, form dough into 8-inch (20 cm) square; cut into 9 squares. Place squares over fruit.
6. Brush squares with buttermilk; sprinkle with sugar.
7. Bake in 375°F (190°C) oven until bubbly and biscuits are light golden and no longer doughy underneath when lifted with spoon, about 50 minutes.
8. Let cool slightly before serving.
9. This is dessert is not too sweet and is perfect when served with vanilla ice cream!