Peach-Raspberry Cobbler

peach-raspberry cobbler
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 45 mins


1 1/2cups all-purpose flour
1/2cup ground pecans
1 1/2tablespoons granulated sugar
3tablespoons cold unsalted butter, cut into small pieces
3tablespoons vegetable shortening
2 to 3tablespoons ice water
4cups peeled, sliced peaches
1 1/2cups raspberries
2/3cup brown sugar
1/4cup cornstarch
1/4teaspoon salt
1tablespoon lemon juice
1-- egg beaten with 1 tablespoon water
2teaspoons turbinado sugar


  1. To prepare crust, place flour, pecans and sugar in a food processor. Pulse to combine. Add butter and shortening; pulse until crumbly. Add water and stir until dough holds together. Form into a ball; wrap in plastic and refrigerate 45 minutes.
  2. Preheat oven to 425F.
  3. Roll dough on floured surface into a 10-inch circle. Cut into 10 strips.
  4. To prepare filling, combine peaches and raspberries.  Add brown sugar, cornstarch, salt and lemon juice; mix gently. Spoon filling into a 11/2-quart baking dish. Arrange dough strips in a lattice pattern over filling. Brush with beaten egg and sprinkle with sugar. Bake 15 minutes. Reduce temperature to 350F and bake 30 minutes, or until golden brown. Let cool on wire rack.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 360
  • Glycemic Load 4
  • Fat 15g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 6g
  • Cholesterol 35mg
  • Sodium 90mg
  • Potassium 270mg
  • Carbohydrate 54g
  • Fiber 4g
  • Sugars 29g
  • Protein 5g
  • Trans Fat 1g
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 10%