7 cups fresh prepared fruit
3/4 cup sugar (depending on sweetness of fruit)
2 Tbsp lemon juice
4 Tbsp butter (1/2 stick or 1/4 cup)
1 cup flour
2 Tbsp sugar
1/4 tsp salt
2 tsp baking powder
4 Tbsp butter, chilled
6 Tbsp milk
Preheat oven to 425 degrees.
Place the prepared fruit in an 8-inch square baking pan and sprinkle it evenly with 3/4 cup sugar. Drizzle on the lemon juice and dot the peaches with 4 Tbsp butter. Set aside.
For the topping, combine the flour, 2 Tbsp sugar, salt and baking powder in a large mixing bowl; stir with a fork. Cut 4 Tbsp butter into bits and drop into the bowl. Use a pastry blender or your fingertips to cut or rub the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the milk, stirring with a fork. Gather dough together and place on a floured surface. Knead 10 times until dough is fairly smooth. Roll or pat dough into fit the baking dish – it should be no more than 1/2-inch thick – trim the edges, if necessary.
Place the dough over the prepared fruit in the pan, pressing it around the edges. Bake the cobbler for 35 to 45 minutes, or until the juices are bubbling, the biscuit crust is golden and the fruit is tender.
Serve warm with cream or vanilla ice cream.
Note: If mixing peaches and raspberries, use 5 cups of peaches and 2 cups of raspberries.
