Serves: 9
Total Calories: 1,197
Preheat oven to 400°F.
Combine Featherlight mix, xanthan gum, sugar, baking powder, cinnamon, and butter in a small bowl. Cut with a pastry cutter or two knives until it looks like coarse crumbs. Set aside.
In a saucepan, combine sugar, cornstarch, cinnamon, water, and peach slices. Cook and stir until thickened and bubbly. Stir in raspberries. When the filling starts bubbling again, remove from heat. Pour filling into a 9 x 9-inch baking dish.
In a small bowl, combine egg and milk. Add to the dry topping ingredients and stir until just moistened. Drop spoonfuls of topping on filling.
Bake for 20 to 25 minutes, until topping is golden brown. Serve warm with vanilla ice cream!
This Peach-Raspberry Cobbler recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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