Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups sliced peeled peaches
- 1 cup raspberries
- 3 tbsp minute tapioca
- ½ cup granulated sugar
- 1 tbsp baking powder
- 2½ cups flour, including oat, white, whole wheat, other
- 4 – 6 tbsp butter or margarine
- 1½ cups buttermilk, approximately
Directions
Grease lasagna pan.
Add peaches, sugar, minute tapioca.
Bake at 400°F while you prepare the dough.
Mix baking powder and flour (I like 1 cup oat flour, ½ cup white flour, ½ cup whole wheat and ½ cup barley, but there are many delicious possibilities).
Cut in shortening as for pie crust.
Add buttermilk, stirring with fork.
You can make a thick biscuit dough and roll it to fit the size of your pan, or you can make a looser dough like a batter.
Add raspberries to peaches; return to oven for 5 minutes to heat.
Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit.
Bake at 400°F or even 450°F for about 20 minutes.
Category:Cathy's Recipes
Category:Breakfast Recipes
Category:Cobbler Recipes
Category:Peach Recipes
Category:Raspberry Recipes
Category:Instant tapioca Recipes
Category:Buttermilk Recipes