We went to Pike Place Market yesterday and I was put in mind of the fact that raspberries and peaches share a season. Pike it the large semi-outdoor fish market in Seattle. It’s quite well-known and rather a bit of a tourist attraction (it you’re a coffee person it might interest you to know that the very first Starbucks location ever is in Pike), but it’s a ton of fun and has great things even for us natives. Don’t be deceived by the name; though there are lots of fish sellers, there are also TONS of flower and produce stands as well as booths and shops selling everything from original art to clothing to strait-up flea-market goods. It’s the produce that made met think this combination might go over well in cobbler or pie.  Between that and the fact that we had a friend leaving to go home after a good visit, I thought a tasty dessert was in order, so here you go :-). Sean thinks it could use a touch more cinnamon, but he often does. So, if you really like cinnamon, go ahead and increase this measurement some. We all thought it was quite good, especially with vanilla ice cream on the side (but it stands alone well, too. We just had leftover ice cream in the freezer).

So, here’s a tasty recipe for you! I put the raspberries in with the peaches and they fall apart and cook down into a raspberry sauce, pretty much. Lots of flavor, but no raspberry pieces like there are peach pieces. If you’d like to try and retain the integrity of the raspberries you can add them after you take the peaches off the heat and just stir them in. I can’t guarantee that it’ll work, since they may yet fall apart completely in the baking, but you could try. I haven’t, obviously, and like it this way enough that I probably won’t, but if you do, please let me know how it goes!

Peach-Raspberry Cobbler

Ingredients:

Filling:

• 1/2 cup + 2 TBS 100% apple juice
• 1 TBS cornstarch
• 4 cups fresh peach slices
• 1 cup fresh or frozen raspberries
• 1 tsp Truvia (or to taste)
• 1/4 tsp ground cinnamon
• 1 1/2 tsp fresh orange zest

Topping:

• 3 TBS butter (substitute margarine or shortening if you must  )
• 1 cup unbleached flour
• 2 tsp baking stevia (or 1 tsp Truvia if you don’t have baking stevia on hand)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Directions:

1. Combine peach slices, raspberries, 1/2 cup apple juice, Truvia, and cinnamon. Mix well and bring to a boil. Reduce heat and simmer, stirring regularly, for about 10 minutes, until well combined and juicy. The peaches should look a little cooked and the raspberries will have fallen apart completely, in all likelihood.

2. Whisk the cornstarch with the remaining 2 TBS of apple juice and add to the fruit. Also add the orange zest. Cook and stir constantly until the juices have thickened into a syrup.

3. Preheat the oven to 400 degrees F. Remove from the heat and let cool a little while you make the topping.

4. In a small mixing bowl, combine the flour, baking stevia, baking powder, and salt. Mix.

5. Cut in the butter unti the mixture looks like fine crumbs. (This is best done with a pastry cutter).

6. Add the milk to the crumbly mixture and stir until well combined.

7. Pour the fruit mixture into a greased 8×8 in. pan. Drop dough by spoonfuls (a little flattened out) on to the top of the fruit.

8. Bake for 20-25 minutes or until the topping is nicely golden brown.

Best served with a little vanilla ice cream, but it is tasty all on its own too! Enjoy!