• 10
    Prep Time
  • 40
    Cook Time

Fresh Peach and Raspberry Cobbler



  • 6 medium peaches, cut into 1/2 inch slices
  • 1 (1 lb. 13 oz.) can sliced peaches, drained
    • 1 1/2 cups fresh or frozen raspberries
    • 1/2 cup Red Raspberry Preserves
    • 2 tablespoons Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
    • 1/4 cup sugar
    • 1 tablespoon lemon juice


    • 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
    • 2 tablespoons sugar
    • 1/3 cup butter, cut into pieces
    • 1/3 cup water
    • 2 teaspoons sugar
    • Vanilla ice cream

    Preparation Instructions

    1. HEAT oven to 350°F. Combine peaches, raspberries, preserves, pancake mix, sugar and lemon juice in medium bowl. Toss gently to mix. Spoon into ungreased 8-inch square (2 quart) or 9-inch round baking pan.
    2. COMBINE 1 1/2 cups pancake mix and 2 tablespoons sugar in medium bowl. Mix well. With pastry blender or fork, cut in butter until crumbly. Add water. Stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch uncovered border around edge. Sprinkle dough with 2 teaspoons sugar.
    3. BAKE 38 to 42 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.
    • Nutritional Information Per Serving

      Serving Size (1/9), Calories 270 (Calories from Fat 70), Total Fat 8g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 20mg, Sodium 410mg, Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 26g), Protein 3g; Percent Daily Value*: Vitamin A 10%, Vitamin C 15%, Calcium 4%, Iron 8%.

      *Percent Daily Values are based on a 2,000 calorie diet.