Peach & Rasberry Cobbler
From the kitchen of:

Royal Sonesta Harbor Court Baltimore

Executive Chef Josean Rosado




4 Peaches, ripe

2 pints Raspberries

1 pound Butter, unsalted

4 ounces Sugar, granulated

2 ounces Grand Marnier, Peach (optional)

8 ounces Streusel*

Mint garnish


1 cup Brown sugar

½ cup All-purpose flour

½ cup Old fashioned oats

½ cup Butter, cold

Method of Preparation

Cobbler: Cut the peaches in wedges and sauté lightly in the butter.  Deglaze with Grand Marnier. Sprinkle the sugar and continue cooking until the peaches have some color and they are al dente. Add half of the peaches and coat well with the liquid. Arrange the peaches in mason jars around the edge.  Fill the middle with the raspberries. Once all mason jars are filled, top with the streusel mix. Bake in the over until the streusel is golden brown and peach mix is heated through.

Garnish with fresh raspberries and mint.

Streusel: In a medium bowl whisk together brown sugar, flour and oats. Chop the butter into small pieces and add to mixture. Work the butter into the mixture until you get pea-size crumbs. Keep cold until ready to top pie.