Peach and strawberry cobbler

Ingredients

For the Fruit:

• 3 cups fresh peaches – sliced
• 1 cup fresh strawberries – sliced
• 2 tablespoons flour
• 1 cup sugar

For the Crust:

• 1 cup flour
• 1 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 tsp salt
• 3 tablespoons butter
• 6 tablespoons milk

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Peach upside-down cake, soft, melting and caramelized

Preparation

• Preheat Oven 350 degrees:
  
  Butter a cast iron skillet or baking pan.
  
  For the Fruit:
  
  Mix the peaches and strawberries in a large mixing bowl. Add flour and toss and then add the sugar and toss again.
  
  Spoon the mixture into the buttered skillet or pan.
  
  For the Crust:
  
  Sift together the flour, sugar, baking powder and salt into a medium mixing bowl.
  
  Cut the butter into the flour mixture. Use a fork or pastry cutter to cut the butter into the flour mixture until your mixture is crumbly.
  
  Add the milk and stir quickly with the fork, until the ingredients are moistened.
  
  Flour a smooth surface to knead the dough. Repeat kneading the dough 2-3 times.
  
  Roll out the dough until it is about 1/4 inch thick.
  
  Using a cookie cutter cut the crust into shapes and arrange them on top of the fruit.
  
  Sprinkle sugar on top of the cobbler.
  
  Bake 35-40 minutes or until the curst is golden.
  
  This is a treat with all of the fresh fruit in season.