50 min | 8 | dessert
This peach raspberry cobbler is the perfect mix of flavors with a combination of sweet raspberries & peaches, and a savory buttermilk biscuit topping.
Preheat oven to 220°C. Spray 8 ramekins and place on jelly-roll pan. Set aside.
For filling, combine 2 tablespoons sugar and 2 tablespoons flour in large bowl. Add peaches, raspberries and lemon peel; toss to coat. Divide fruit among prepared ramekins. Bake about 15 minutes or until fruit is bubbly around edges.
Meanwhile, for topping, combine remaining flour, 2 tablespoons sugar, baking powder, baking soda and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk just until dry ingredients are moistened.
Remove ramekins from oven; top fruit with equal dollops of topping. Sprinkle topping with remaining 2 teaspoons sugar. Bake 18 to 20 minutes longer or until topping is lightly browned. Serve warm.
