Peach Raspberry Cobbler Gob

I can't make pie. I am pie-crust challenged, and since no one can make a crust as good as my Gamma Betty's, I'm sticking to cobblers. Serve warm with ice cream, cold with ice cream... for breakfast – it’s that good! I think you can see a pattern here. If you leave room for the fruit to show through, it gets all bubbly and the sugars get all caramelized and gooey and yummy and and... I'm hungry.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 6  cups  peaches, fresh sliced
• 2  cups raspberries, fresh
• 1⁄3 cup sugar
• 1 1⁄2 cups all-purpose flour
• 1  cup sugar
• 2  teaspoons baking powder
• 1⁄2 cup butter, melted
• 1  egg, beaten
• 2⁄3 cup milk
• 2 -4  tablespoons ground cinnamon
• 2 -4  tablespoons sugar

Directions

1. Preheat oven to 350°F.
2. Toss peaches with 1/3 cup sugar and arrange in a buttered, 11x14 inch glass baking dish.
3. Sprinkle raspberries evenly over the top.
4. In a small bowl, mix flour, 1 cup sugar, baking powder, milk, egg and butter.
5. Pour mixture over fruit in a striped pattern, so some fruit shows through.
6. Sprinkle with cinnamon and a little sugar.
7. Bake 45 minutes at 350°F, until topping is golden.