Recipes and Cooking Stovetop Peach-Raspberry Cobbler 4.6 (5) Add your rating & review Speed up homemade cobbler by crowning it with strips of puff pastry instead of making your own topper from scratch. This raspberry cobbler is made with frozen peaches so you can enjoy it more months of the year. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Bake Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 teaspoon sugar Dash ground cinnamon ½ of a sheet frozen puff pastry, thawed according to package directions 1 egg, lightly beaten 3 tablespoon sugar 1 tablespoon cornstarch ¼ teaspoon ground cinnamon 1 16 ounce package frozen unsweetened peach slices 1 cup fresh raspberries ½ cup water Vanilla ice cream (optional) Directions For puff pastry twists, preheat oven to 375°F. In a small bowl combine the 1 teaspoon sugar and the dash cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist strips; place on a greased or parchment-lined baking sheet. Bake about 15 minutes or until brown and puffed. Meanwhile, in a large saucepan combine the 3 tablespoons sugar, the cornstarch, and the 1/4 teaspoon cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries. Top fruit mixture with puff pastry twists. If desired, serve with ice cream. Tips Cut 1 sheet puff pastry into 16 strips (about 1-1/8x4 1/2-inch); brush with the egg and sprinkle with mixture of 2 teaspoons sugar and 1/8 teaspoon ground cinnamon. Twist and bake as above. Serve half the strips with cobbler. Cool remaining strips; place in airtight freezer container and freeze up to 2 months for the next time you want the cobbler. Rate it Print Nutrition Facts (per serving) 159 Calories 4g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 159 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 53mg 18% Sodium 34mg 1% Total Carbohydrate 30g 11% Total Sugars 22g Protein 3g Vitamin C 15.4mg 77% Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 284mg 6% Folate, total 20.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.