Total 1 hr
Prep 15 min
Cook 45 min
- Peach(es) 6 medium, halved, pitted and thinly sliced (about 1 ¾ lbs)
- Powdered sugar (confectioner's) 3 Tbsp
- Fresh raspberries 1 cup(s)
- All-purpose flour ¾ cup(s)
- Sugar 3½ Tbsp, granulated, divided
- Baking powder ½ tsp
- Baking soda ¼ tsp
- Table salt ¼ tsp
- Regular butter 3 Tbsp, cold
- Light sour cream ⅓ cup(s)
- Vanilla extract 1 tsp
- Preheat oven to 350º. Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
- In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles coarse crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
- Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
- Bake until top is golden brown, and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving.
Yields about 1/2 cup per serving.
This cobbler is lightened up by using reduced-fat sour cream and far less butter than most traditional recipes. Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired.