Peach Melba Cobbler
Makes: 6 cobblers
  • 4 to 5 large peaches, cored and chopped into 1⁄2-inch pieces (about 4 cups)
  • 2 cups fresh raspberries
  • ½ cup evaporated cane sugar, divided
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons non-dairy margarine, melted
  • ¾ cup non-dairy milk of choice
  1. Preheat the oven to 375°F. Lightly grease 6 half-pint jars. Place the jars on a rimmed baking sheet.
  2. In a large bowl, combine the peach slices, raspberries, and 1⁄4 cup of the sugar. In a small bowl, combine the flour, baking powder, and salt. Add the margarine and milk and gently mix until just combined.
  3. Divide the peach mixture between the 6 jars. Top each jar with about 1∕3 cup of cobbler topping, filling each to about 1⁄2 inch under the rim.
  4. Bake for 20 to 25 minutes, until the cobbler has risen and is golden and the peaches and raspberries are bubbling. A knife inserted in each jar should yield tender peaches, the cobbler topping should be tender, and the knife should come out clean of batter (there might be fruit juices, though).
  5. Let the cobblers cool on a wire rack for 15 minutes before serving.
Recipe by Bakepedia at