Easy recipe Easy Recipe Peach Raspberry Breakfast Cobbler

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This is great for breakfast. Contributed by Catsrecipes Y-Group about five cups sliced peeled peaches about one cup raspberries three tbsp minute tapioca ½ cup granulated sugar (Recipes by ingridients granulated sugar) about one tbsp baking powder (Recipes by ingridients baking powder) two½ cups, flour (Recipes by ingridients flour) including oat, white, whole, wheat (Recipes by ingridients wheat) other four – about six tbsp butter or margarine about one½ cups, buttermilk (Recipes by ingridients buttermilk) approximately Directions Grease lasagna pan. Easy Recipe Peach Raspberry Breakfast Cobbler. Add peaches, sugar, minute tapioca. Bake at about four hundred°F while you prepare the dough. Mix baking powder (Recipes by ingridients baking powder) and flour (Recipes by ingridients flour) (I like about one cup oat, flour (Recipes by ingridients flour) ½ cup white, flour (Recipes by ingridients flour) ½ cup whole wheat (Recipes by ingridients wheat) and ½ cup, barley (Recipes by ingridients barley) but there are many delicious possibilities). Easy Recipe Peach Raspberry Breakfast Cobbler. Cut in shortening as for pie crust. Easy Recipe Peach Raspberry Breakfast Cobbler. Add, buttermilk (Recipes by ingridients buttermilk) stirring with fork. You can make a thick biscuit (Recipes by ingridients biscuit) dough and roll it to fit the size of your pan, or you can make a looser dough like a batter. Add raspberries to peaches return to oven for about five minutes to heat. Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit. Easy Recipe Peach Raspberry Breakfast Cobbler. Bake at about four hundred°F or even about four hundred and fifty°F for about twenty minutes..