For the Media
Georgia Peach and Berry Cobbler with Buttery Pour-on Crust
Filling
4 cups peeled sliced peaches*
1 cup blackberries or raspberries*
3/4 cup sugar
1 teaspoon cornstarch
1 teaspoon grated lemon peel
Topping
1 1/4 cups Martha White° Self-Rising Flour
2 tablespoons sugar
1 cup milk
1/2 cup butter or margarine, melted
Heat oven to 400° F. In large bowl, combine filling ingredients; mix well. Pour into 12 x 8-inch baking dish or other shallow 2-quart casserole.
In large bowl, combine flour and sugar; mix well. Add milk and butter; stir until blended. Pour batter over fruit. Bake at 400° F. 45 to 50 minutes or until topping is golden brown and filling is bubbly. Cool slightly. Serve warm.
*Frozen unsweetened peaches and berries may be used. Thaw partially before using.