Donna’s Peach and Raspberry Cobbler

The combination of peaches and raspberries with a light crumb topping is irresistible. It will bring back memories of Grandmother’s house.


1 cup sugar
2 large eggs, lightly beaten
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon allspice
16 ounces frozen peach slices
16 ounces frozen loose-packed raspberries

1 1/2 cup flour
1/4 cup Splenda or sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter or margarine, cut in small pieces
1 large egg, lightly beaten
1/4 cup fat-free milk
1 teaspoon vanilla
3 tablespoons sugar

Preheat oven to 375 degrees. Butter a 9 x 13 inch baking pan. In a large bowl, combine sugar, 2 eggs, flour, nutmeg, and allspice. Mix well.

Add peaches and raspberries. Stir gently to mix. Spoon into baking dish. In a small bowl, combine flour, Splenda, baking powder, salt, and butter. Using a knife or pastry blender, cut in butter until it resembles course cornmeal. Combine 1 egg, milk, and vanilla. Pour into dry ingredients. Stir just until moistened. Crumble mixture over the fruit. Sprinkle 3 tablespoon sugar on top. Bake for 40 – 45 minutes or until lightly brown on top.

Serves 10

Nutritional Information per serving:

Calories 345
Fat, gm. 7
Protein, gm. 4
Carbs, gm. 63
Cholesterol, mg. 70
Fiber, gm. 2.7