Peach Melba Cobbler

 

2/3

cup sugar

1

tablespoon cornstarch

1/4

cup water

2

cups sliced peeled fresh or frozen peaches

1 1/4

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1/4

teaspoon salt

1/4

cup sugar

3

tablespoons butter or margarine, melted

1/4

cup half-and-half

2

cups fresh or frozen raspberries

2

tablespoons sugar

2

tablespoons sliced almonds

Vanilla ice cream, if desired

• 1 Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet. Stir in peaches until coated. Heat over medium heat 5 to 10 minutes, stirring occasionally, until syrup thickens and peaches are tender.
• 2 Meanwhile, mix flour, baking powder, salt and 1/4 cup sugar in medium bowl. Drizzle butter and half-and-half over flour mixture; stir just until combined. Place dough on floured surface. Press or roll into 10-inch round, about 1/8 inch thick (sprinkle flour over dough if necessary).
• 3 Gently fold raspberries into peaches. Heat to boiling over high heat; remove from heat.
• 4 Fold dough in half to make handling easier; place over fruit mixture and unfold, easing to fit (there may be some gaps around edge). Sprinkle top with 2 tablespoons sugar and the almonds. Bake 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Serve warm with ice cream.