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Posted By GKC On July 3, 2011 @ 1:58 am In Blog,Weekly Recipes | 1 Comment
½ cup margarine, softened
½ cup tofutti cream cheese
¼ teaspoon vanilla
1-1/2 cups flour
4 large peaches, cut into ¼-inch slices
1-1/4 cups fresh raspberries
2 teaspoons fresh lemon juice
½ teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons sugar
½ teaspoon cinnamon
Beat together margarine, tofutti cream cheese and vanilla until creamy. Add flour and mix until completely combined. Shape dough into a disk, wrap in plastic wrap and chill until firm – about 45 minutes.
Preheat oven to 400 degrees. Mix together peach slices, raspberries, sugar, lemon juice, cinnamon and nutmeg. Pour into 2-quart baking dish. Roll dough out to about ¼-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out biscuits. Place over filling, making sure it is basically covered. Stir together remaining sugar and cinnamon and sprinkle over biscuits. Bake for about 40 minutes – until biscuits are browned and filling is bubbling. Best served warm with a dollop of pareve whipped cream or pareve vanilla ice cream.
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URL to article: http://www.gourmetkoshercooking.com/2011/07/peach-raspberry-cobbler/
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