Raspberry Peach Cobbler

Raspberry Peach Cobbler is a dessert that serves 12. For 91 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 209 calories, 3g of protein, and 9g of fat. 11 person have made this recipe and would make it again. A few people really liked this Southern dish. A mixture of raspberries, no calorie sweetener, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a not so spectacular spoonacular score of 19%. Peach and Raspberry Cobbler, Raspberry Peach Cobbler, and Peach and Raspberry Cobbler are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 tablespoons baking powder

1/2 cup butter

1 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 cup milk

1 cup SPLENDA® No Calorie Sweetener, Granulated

4 cups sliced fresh peaches

1/2 cup fresh raspberries

1/2 teaspoon salt

Equipment:

bowl

glass baking pan

oven

baking pan

Cooking instruction summary:

In a bowl, mix the peaches, raspberries, 1/4 cup SPLENDA® Granulated Sweetener, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat. In a bowl, mix the flour, baking powder, salt, and 1 cup SPLENDA® Granulated Sweetener. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter. Bake 45 minutes in the preheated oven, until golden brown. Kitchen-Friendly View

 

Step by step:


1. In a bowl, mix the peaches, raspberries, 1/4 cup SPLENDA® Granulated Sweetener, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.

2. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish.

3. Remove from heat.

4. In a bowl, mix the flour, baking powder, salt, and 1 cup SPLENDA® Granulated Sweetener.

5. Mix in milk just until dry ingredients are evenly moist.

6. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.

7. Bake 45 minutes in the preheated oven, until golden brown.


Nutrition Information:

Quickview
208k Calories
2g Protein
8g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
208k
10%

Fat
8g
13%

  Saturated Fat
5g
33%

Carbohydrates
32g
11%

  Sugar
19g
21%

Cholesterol
22mg
7%

Sodium
175mg
8%

Get Enough Of These
Protein
2g
5%

Phosphorus
182mg
18%

Calcium
119mg
12%

Potassium
352mg
10%

Manganese
0.19mg
10%

Vitamin A
438IU
9%

Vitamin B1
0.13mg
8%

Selenium
5µg
8%

Folate
28µg
7%

Vitamin B2
0.12mg
7%

Fiber
1g
6%

Vitamin C
5mg
6%

Vitamin B3
1mg
6%

Iron
0.95mg
5%

Vitamin E
0.67mg
4%

Copper
0.06mg
3%

Magnesium
11mg
3%

Vitamin D
0.41µg
3%

Vitamin K
2µg
2%

Vitamin B5
0.24mg
2%

Zinc
0.3mg
2%

Vitamin B12
0.11µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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