Peach And Raspberry Cobbler

• 9 peaches, about 3 lbs (1.4 kg).
• 1 cup (225 ml) sugar, divided use
• 1 tsp (5 ml). sugar
• 2 tbsp (30 ml). cornstarch
• 2 tsp (10 ml). lemon juice
• 1 pint raspberries
• 1-1/2 cups (350 ml) flour
• 1-1/2 tsp (7 ml). baking powder
• 3/4 tsp (4 ml). salt
• 5 tbsp (70 ml). butter, chilled
• 2/3 cup (150 ml) milk

1. Heat oven to 400 degrees (200 C.).
2. Peel peaches and slice; combine with 3/4 cup (175 ml) of sugar, the cornstarch and lemon juice.
3. Gently stir in raspberries.
4. Transfer to 2-qt.
5. baking dish.
6. Cover with foil.
7. Bake until juices are bubbling, about 30 minutes.
8. Meanwhile, combine 1/4 cup (60 ml) sugar, flour, baking powder and salt.
9. Cut in butter until mixture resembles coarse meal.
10. Stir milk into flour mixture until ingredients just hold together.
11. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.
12. Bake, uncovered, until the biscuits have browned, about 25 minutes.

peaches, sugar, sugar, cornstarch, lemon juice, raspberries, flour, baking powder, salt, butter, milk

Taken from online-cookbook.com/goto/cook/rpage/000E64 (may not work)