|A double batch of raspberry peach cobbler in a 9x13-inch pan.|
2 cups frozen raspberries, thawed
1/4 cup + 2 Tbsp white sugar
1 1/2 Tbsp corn starch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter, in small pieces
1 pint heavy cream
1-2 Tbsp confectioners sugar
Preheat the oven to 375 degrees. Butter an 8x8-inch baking dish.
Drain excess liquid off the fruit. Combine the peaches (hold raspberries aside) in a mixing bowl with 1/4 cup white sugar, the corn starch, cinnamon, and nutmeg and toss well to coat. Set aside while you make the dough for the topping.
Combine 1 1/2 cups flour, baking powder, and salt in a mixing bowl. Add the butter and cut in with a pastry cutter or two knives until it is peas-sized or smaller. Add 3/4 cup cream and stir with a fork until the dough just comes together. If it's too dry, add more cream a little drizzle at a time until you can form the dough into a rough ball in your hands. Transfer it to a lightly floured surface and press it out with your hands until it is a size that will more or less cover the baking dish.
Pour the peach mixture into the baking dish, spread the raspberries over it, and place the dough over everything (it should be contained within the dish, not hang over). Bake for 40-45 minutes, until the dough is cooked through and golden brown, and the fruit is bubbling. Let cool on a rack.
While the cobbler bakes, whip the rest of the cream with the confectioners sugar and refrigerate until ready to use.
Serve the cobbler warm or room temperature with a generous helping of whipped cream on top.