Title: Peach & raspberry cobbler
 Categories: Fruits, Desserts
      Yield: 8 Servings
 
           -Jo Ferry cmsj69b
      9    Peaches; about 3 lbs
      1 c  Sugar
      1 ts Sugar
      2 tb Cornstarch
      2 ts Lemon juice
      1 pt Raspberries
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    3/4 ts Salt
      5 tb Butter; chilled
    2/3 c  Milk
 
    Heat oven to 400. Peel peaches and slice. Combine them with 3/4 cup
  of sugar, the cornstarch and lemon juice. Gently stir in raspberries.
  Transfer to 2-qt. baking dish. Cover with foil. Bake until juices are
  bubbling, about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour,
  baking powder and salt. Cut in butter until mixture resembles coarse
  meal. Stir milk into flour mixture until ingredients just hold
  together. Drop eight heaping spoonfuls of dough onto hot fruit and
  sprinkle remaining sugar on dough. Bake, uncovered, until the
  biscuits have browned, about 25 minutes.