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- 200 g canned peaches, drained, sliced
- 1 cup frozen raspberries
- 125 g of butter
- 2 cups of flour with yeast
- 2 cups milk
- 1 1/2 cups of white sugar
Preheat the oven to 180C. Place the butter in a cup of coffee and microwave it on high for 50 seconds to melt.
Place the peaches and raspberries in the bottom of a cake pan and then pour over the melted butter.
In a bowl, mix the flour, milk and sugar to form a smooth dough. Pour over the fruits and butter onto the plate.
Place in the preheated oven for 45-55 minutes or until it rises and has a lovely golden color.
- 1 microwave
- 1 glass cake pan
When baked, you get a lovely rise with a crisp edge and a warm, smooth center with the fruit waiting patiently in the background. Served with pastry cream, ice cream or cream, you will have to ask for seconds.
Peach raspberry cobbler