Peach and Raspberry Filling
4 lbs. peaches, peeled and sliced
2 12-oz basket of fresh raspberries
1/3 c. cornstarch
1 c. sugar
½ tsp. cinnamon
Combine peaches, berries, 1 c. sugar, cornstarch and cinnamon in a bowl. Pour into a 9 x 13 baking dish.
Crust for Cobbler
1 1/3 c. flour
2/3 c. sugar
2 ½ tsp. baking powder
Pinch salt
8 Tbsp. Cream cheese, chilled
1 cube butter, chilled
5 Tbsp. milk
1 egg yolk
1 tsp. vanilla extract
½ tsp. almond extract
½ c. sliced almonds
Combine flour, sugar, baking powder and salt in a bowl. Cut in cream cheese and butter with pastry blender until the texture of oatmeal.
Combine milk, yolk, and vanilla in a small bowl. Pour into flour mixture; stir until just mixed. If dough is too wet, add up to 1/3 c. flour. Shape into flat rectangle. Wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees. Roll refrigerated dough on floured surface. Cut into 1″ strips and form a lattice pattern on top of the fruit mixture. Brush with beaten egg mixed with a Tablespoon of milk, if desired, and sprinkle with sugar and almonds. Bake 40 minutes or until brown and bubbly.
Serve warm with vanilla ice cream or whipped cream.
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