Raspberry Peach Cobbler

I have recently found out how FABULOUS Farmer's Markets are! My family lives around several that fall on different days of the week, and we try to go to as many as we can.

Recently I got a flat of raspberries at the market, and while reading Kate Morton's The Secret Keeper the main character made a raspberry cobbler. Genius! It was a great idea to use up some of the raspberries. Although, seriously, my kids could eat them plain within a 24 hour period, I really wanted to try something new.

This cobbler is so perfect for a summer's day, topped with ice cream. And feel free to change it up! Use blueberries instead of raspberries or peaches! What fruit do you have in your fridge??

Raspberry Peach Cobbler
by Girls in Aprons

 
Cobbler Fruit -
3 cups fresh raspberries
2 large peaches, peeled & sliced
3 tablespoons all purpose flour
1/3 cup granulated sugar
1/2 lemon, juiced
1/4 teaspoon cinnamon

Cobbler Topping-
3 tablespoons butter, melted
1/3 cup packed brown sugar
1/3 cup all purpose flour
2/3 cup rolled oats
1/4 teaspoon cinnamon

Preheat an oven to 350 degrees. Spray or butter a 9x9 greased pan and set aside.

In a large bowl, mix together the peaches and raspberries. Combine the flour, sugar and cinnamon in a small bowl and sprinkle over fruit. Pour lemon juice over and carefully stir. Try to keep the raspberries in tact.

In a smaller bowl, melt the butter. Add brown sugar, flour, oats and cinnamon. Mix well and sprinkle evenly over the fruit. Bake at 350 for 30 to 40 minutes or until bubbly and the peaches are soft.

Recipe from www.laurenslatest.com

Creamy Berry Cheesecake Salad

I'm not even sure what to call this. It's all over Pinterest with different names but the recipe is the same, and boy is it good. I made this for a potluck and one of the gals called it "crack salad" because you can't stop eating it. It's that good. I even ran across a blog that called it Poop Salad. Yup, don't get me started. The idea was that you make it the night before and the pudding is white, and overnight while the berries thaw, they "poop" their colors into the salad and make it pink. The idea is the same, but I have a hard time eating anything with the word "poop" in it, even though it is kind of funny, and even funnier when I told my kids that was the name of it. Oddly, it didn't phase them all that much!

I swear, make this, eat it, love it, and name it whatever you want. It's just yummy and easy and a great side dish all year long and perfect for potlucks (only if you want to share it!) so the name is not important.

The best part? You can make this relatively fat free. Or low fat. (Or full fat if you just want to live a little!). Just use fat free or low fat Cool Whip and low fat yogurt. So easy, right?

Also, if anyone knows me, I was running super late for the potluck (seriously, I can't be on time for anything) so the pictures aren't the best, but just humor me and go with it. Like I said, it's delicious. Trust me :)

I mean, just look at it. Creamy- check. Sweet- check. Berries (so it's "healthy")- check.

Mix your pudding, whipped topping and cheesecake pudding mix together.

Add your berries. I used two smaller bags, the amount is up to you. I'm pretty sure they were 32 oz each. If you are in a hurry, you can thaw them on your counter for about 10-20 minutes to get the juices flowing.

Seriously, folks. Look how pretty it is? My whole family loves it and it's a great side dish no matter what time of year it is!

Creamy Berry Cheesecake Salad

1 (8 oz) tub Cool Whip

1 (32 oz) vanilla yogurt

1 box Jello cheesecake instant pudding mix (I can only find the sugar free and it's fine)

2 bags (32 oz each) frozen berry mix (or one larger bag)

Mix the Cool Whip, yogurt and pudding mix together well. Add the berries and mix. Refrigerate at least an hour, then stir again to distribute the berry juices. Serve chilled.