PEACH, RASPBERRY COBBLER

Filling -
4 cups of ripe peaches, peeled and sliced
1 cup raspberries
2 tablespoons of sugar
1/4 teaspoon of vanilla extract

Batter -
6 tablespoons of butter, cut into pieces
1 1/4 cups of AP Flour
3/4 cup sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1 teaspoon of cinnamon
1 cup of buttermilk
1 teaspoon of vanilla extract
1 tablespoon of brown sugar

Preheat oven to 350. Combine the 3 ingredients in the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon the batter over the butter spreading evenly but not stirring. Spoon the filling over the top and gently press in the peaches. Bake for 35-40 minutes and then sprinkle with brown sugar and bake for an additional 5-10 minutes or until the crust is golden.

recipe adapted from salt and chocolate.