Peach Raspberry Almond Cobbler

• FOR THE PEACH AND RASPBERRY FILLING:
• 5 cups Ripe Peaches, Peeled And Sliced (Fresh Or Frozen)
• 1 cup Raspberries
• 1/4 cups Granulated Sugar
• 2 Tablespoons Flour
• 1/2 whole Lime, Juiced
• FOR THE COBBLER TOPPING:
• 1 cup Flour
• 1 cup Granulated Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 cups Sliced Almonds
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/2 cups Butter, Melted

1. Preheat oven to 375u0b0F.
2. For the filling:
3. Mix peaches, raspberries, sugar, flour, lime juice, and place in an 8x11 pan. Tip: If peaches are frozen, let them sit in the flour mixture until most of flour has been absorbed.
4. For the topping:
5. Mix flour, sugar, baking powder, cinnamon and sliced almonds in a large bowl until combined. Make a well in the center of the flour mixture. Break egg into the center of flour and add vanilla. Use a fork to combine eggs and vanilla. Mix eggs with flour mixture until well combined and crumbly.
6. Place crumb mixture evenly over the top of peaches. Drizzle melted butter evenly over topping.
7. Bake 35-40 minutes until cobbler is brown and peaches are bubbly. Serve warm with a scoop of vanilla ice cream or whipped cream.

peaches, raspberries, ubc, flour, flour, sugar, baking powder, cinnamon, almonds, egg, vanilla, butter

Taken from tastykitchen.com/recipes/desserts/peach-raspberry-almond-cobbler/ (may not work)