Raspberry Peach Cobbler and The Rockies

We wrapped up Felicia's visit to a Colorado Rockies baseball game.  Her first live and in person MLB game and I was all too happy to take her (after our purple manicure/pedicure session, of course).    Beautiful Colorado evening and thank goodness the rain stayed away for our night.

It did get a little chilly for us, so we had to purchase the inevitable souvenir fan blanket each.  Good thing because after playing tourist with Felicia for three days...I need a serious nap (with my new blankie!)

Before my shut eye though...dessert!

Raspberry Peach Cobbler

For Filling:

1/4 cup apple juice

2 Tbl cornstarch

1 Tbl fresh lemon juice

4 cups frozen peaches

2 cups frozen raspberries

1 cup sugar

pinch salt

1 tsp. vanilla extract

For Topping:

1 box shortbread cookies, crushed

1/2 cup sugar

1/2 tsp salt

8 Tbl cold butter, cut into cubes

Preheat oven to 400 degrees.  Line a baking sheet with foil or parchment paper.

Whisk together apple juice, cornstarch, and lemon juice in a saucepan until cornstarch dissolves.  Add peaches, raspberries, sugar and pinch of salt.  Stir to combine and bring to a boil over medium heat until thickens.  Remove from heat and stir in vanilla extract.  Pour filling into a cast iron skillet and place on prepared baking sheet.

Stir together crushed cookies, sugar, and salt in a large bowl.  Cut in butter with a pastry blender until mixture resembles coarse meal.  Drop dough evenly over filling. 

Bake cobbler until filling is bubbly and topping is brown, about 25 minutes.  Cool cobbler on rack for 1 hour. Serve with vanilla bean ice cream.

One Year Ago: Mexican Pizzas
Two Years Ago: Chicken Lettuce Wraps
Three Years Ago: Garlic Parmesan Filet Mignon
Four Years Ago: Sunday Night Pot Roast