- Yields: 8
- Preparation: 50 minutes (+ 20 minutes chilling time)
Ingredients
Topping
- 1/2 cup (125mL) GAY LEA - Organic Sea Salted
- 2/3 cup (150mL) HEWITT'S - 3.8% Whole Goat Milk
- 1/3 cup (75mL) Nordica Lactose Free
- 2 cups (500mL) all purpose flour
- 1/2 cup (125mL) granulated sugar
- 1 tbsp (15mL) baking powder
- 3/4 tsp (4mL) salt
- 2 tbsp (30mL) coarse sugar
Filling
- 1/2 cup (125mL) granulated sugar
- 2 tbsp (30mL) cornstarch
- 1 tsp (5mL) vanilla extract
- 4 cups (1L) peach, frozen and slices
- 2 cups (500mL) raspberries, frozen
Cream
- 1 cup (250mL) HEWITT'S - 35% whipping cream
- 1 tbsp (15mL) icing sugar
Instructions
Topping:- In food processor, pulse flour, sugar, baking powder and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces. Transfer to bowl.
- Make well in center of flour mixture; stir in milk and cottage cheese just until ragged rough is formed. Refrigerate for 20 minutes.
- Preheat oven to 400°F (200°C). Grease 13- x 9-inch (3 L) baking dish. In large bowl, combine sugar, cornstarch and vanilla. Add peaches and raspberries; toss to coat. Spread evenly in prepared dish.
- Crumble chilled dough over fruit in even layer. Brush lightly with milk and sprinkle with coarse sugar. Bake, rotating halfway through, for 35 to 40 minutes or until topping is golden brown and fruit filling is bubbly in center. Serve warm.
- Using electric mixer, whip cream with sugar until it holds soft peaks. Serve with cobbler.
- Add a pinch of cinnamon, ginger and nutmeg to the fruit filling for a dessert fit for fall.
Tips:
