Since I had some raspberries in the garden and a couple of jars of peaches that didn’t seal (see my post on canning peaches here), it only seemed fitting to make a raspberry peach cobbler. Actually it’s more of a crisp than a cobbler.
My recipe is fairly simple. Dump the jars of peaches in a casserole type dish. You should probably lightly grease that dish first. I forgot to and it worked fine but better to be safe. You definitely can use fresh peaches for this as well. Just peel and slice them up to your liking. My peaches were already sliced up so I didn’t feel the need to chop them up any more.
Sprinkle in whatever raspberries you can find. Rinse those babies first to make sure any dirt has been removed. You can substitute blueberries or blackberries or any other berry for the raspberries if you wish.
Gently toss the peach mixture with some brown sugar and cinnamon. I would say about 1/4 cup of brown sugar and 1 teaspoon of cinnamon. Oh and about 2 tablespoons of flour. Mix that up nice and easy and spread it out in your pan.
Now for the topping. Take about 1 1/2 cups of old fashioned oats, 1/2 brown sugar, 1/4 cup of flour and about 5 tablespoons of cubed butter. Moosh that all together. I like to use a fork so that it remains kind of clumpy. Sprinkle that evenly all over the top of the peach mixture.
Now bake for 25-30 minutes in a 350° over ot until golden brown.
This is delicious hot out of the oven topped with vanilla ice cream.
Enjoy!