¾ cup Butter or margarine
2 cups Frozen or fresh chopped peaches
½ cup white sugar, or to taste
2 ½ cups flour
1 1/3 cups sugar
5 teaspoons baking powder
¼ teaspoons salt
All the macerate juices and milk to make 3 ¼ cup liquid
1 cup fresh raspberries
Place peaches in colander, over bowl. Sprinkle sugar over top, and let macerate for 2 hours to overnight.
Put butter or margarine in pan and melt in oven.
Mix flour, sugar, baking powder and salt in large mixing bowl.
Pour the juices from macerate juices and add milk in measuring cup to make 3 ¼ cup liquid. Add liquid to flour, sugar, baking powder and salt mix, mix together well.
Add peaches, mix really well.
Remove pan from oven when butter is melted, don’t let it burn.
Pour batter in buttered 16” x 12” pan, sprinkle with fresh raspberries evenly.
Place in hot oven – Convection Bake 365°F – with a cookie sheet over the pan for 15 minutes, remove sheet and continue baking for approximately 20 minutes or to golden brown, and cobbler will curl away from the edges of the pan.