Ingredients:
1/2 cup unsalted butter
3 cups sliced peaches (about 4 large)
1 cup raspberries
1 cup sugar
1 cup flour
2 teaspoons Watkins Baking Powder
Pinch of salt
1 cup milk
1 teaspoon Watkins Vanilla Extract
Whipped cream or ice cream, for topping
Directions:
Heat the oven to 350 degrees. Measure the butter into a 2 1/2 quart casserole dish (11 by 8 inches by 2 1/2 inches deep) or a cast-iron skillet (11 inches in diameter and 3 inches deep). Place the pan in the oven to melt the butter.
Combine the peaches and raspberries in a medium bowl and sprinkle 1 tablespoon of the sugar over them. Gently stir the fruit, then set it aside. In a separate bowl, whisk together the flour, baking powder and salt. Add the remaining sugar, the milk and the vanilla extract and stir until the mixture is evenly blended.
When the butter has melted, pour it into the batter, stir quickly but gently to mix it it, then immediately pour the batter into the casserole or skillet. Add the fruit with its juices, distributing it evenly and lightly pressing it partway into the batter with a spatula. Return the pan to the oven and bake the cobbler until the top is a rich golden brown, about 1 hour. Serve hot or warm with ice cream or whipped cream.
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