INGREDIENTS

INSTRUCTIONS

8
To make the filling:  Peel the peaches by cutting a cross in the
blossom end of each and  lowering them a few at a time into a pan of
boiling water. Leave the  peaches in the water for 20 to 30 seconds,
then lift them out with a  slotted spoon or skimmer and put them in a
bowl of ice water. If the  peaches are ripe, the skin will slip off
easily. If it does not,  remove skin with a sharp stainless steel
paring knife. (If you have  to use a knife to peel the peaches add an
extra peach to make up for  what is peeled away).  Hold a peeled peach
gently in your left hand over a mixing bowl. With  a stainless steel
paring knife, make a cut from stem to blossom end.  The blade of the
knife should touch the pit. Make another cut about  3/4 inch ahead of
the first one along the circumference of the peach.  Angle the knife
blade so it meets the first cut at the pit. Twist the  blade upward
slightly and a wedge will fall off the peach into the  bowl. Continue
around the outside of the peach, cutting it into 8 or  10 wedges.
Discard the pit and repeat with remaining peaches. Add the  raspberries
to the bowl. Combine the sugar and flour and gently fold  them into the
peaches and raspberries. Scrape the filling into the  baking dish and
dot the surface of the filling with butter. Set aside  while preparing
dough.  Set a rack at the middle level of the oven and preheat to 450
degrees.  In a bowl, combine the flours, salt, baking powder and baking
soda  and stir well to mix. Cut the butter into 8 or 10 pieces and rub
into  the dry ingredients until the mixture resembles coarse meal (or
pulse  in a food processor fitted with the metal blade). Make a well in
the  center and add the buttermilk. Stir gently with a fork to mix in
the  buttermilk, being careful not to overwork the dough. Let the dough
stand in the bowl for a minute or two to let the flours absorb the
liquid.  Flour the work surface and turn the dough out onto it. Fold
the dough  over on itself 2 or 3 times, until it is smooth and less
sticky.  Lightly re-flour the work surface and the dough and roll the
dough to  a little less than 1/4-inch thick and the approximate size of
the  baking dish. Transfer the dough to the top of the filling (use a
large, floured cookie sheet, sliding it under the dough, then easing
it off onto the filling, for best results) and trim away any excess
dough around the rim of the dish. Flute the edge of the dough at the
rim of the dish. Slash 4 or 5 vent holes, each about an inch long, in
the center of the dough; paint with buttermilk and sprinkle with
sugar.  Bake the cobbler for about 20 minutes, or until the crust is
deep  golden brown and the filling is bubbling gently. (To avoid
dirtying  the oven from spills, center a large baking pan covered with
a sheet  of foil on the bottom rack of the oven, directly under the
cobbler.  This will catch any juices that boil out of the cobbler.)
Cool on a  rack.  Serve the cobbler warm or at room temperature. Use a
large spoon to  cut and place a portion of the top crust on a plate,
then spoon some  of the filling next to the crust.  BLUEBERRY LEMON
COBBLER:  Substitute 2 pints blueberries, rinsed, drained and picked
over for  the peaches. Add 1 teaspoon finely grated lemon zest, 1/4
teaspoon  cinnamon and 1/4 teaspoon nutmeg to the sugar and flour.
Double the crust for a lattice top.  To make a lattice crust:
continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1631
Calories From Fat: 242
Total Fat: 27g
Cholesterol: 0mg
Sodium: 3944.3mg
Potassium: 330.6mg
Carbohydrates: 325.6g
Fiber: 5.2g
Sugar: 157.5g
Protein: 22.6g