Serves: 7
Total Calories: 195

3 very ripe peaches, peeled and sliced
1 cup raspberries
3 tablespoons sugar

Batter:
1/2 cup sugar
1 1/4 cups flour
2 teaspoons baking powder
1 tablespoon unsalted butter, melted
1/2 cup milk

In a 11?2 to 2-inch shallow, flameproof casserole, combine the peaches and raspberries with sugar. Preheat oven to 350°.

For Batter:
In a bowl, combine sugar, flour, and baking powder and mix in butter and milk. Put casserole over medium-low heat and gently heat the fruit, stirring it gently as the sugar melts and the peaches and raspberries begin to give up their juice. When fruit has softened, drop batter by tablespoonfuls into the casserole. Place cobbler in oven and bake for about 35 minutes, until fruit is bubbling and top is firm and lightly browned. Serve on its own or with whipped cream or vanilla ice cream.

Nutritional Facts:

Serves: 7
Total Calories: 195
Calories from Fat: 18

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