Name: Peach Raspberry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large peaches, peeled and sliced; 1 cup fresh raspberries; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup whole milk; 1 tablespoon milk (for brushing the top); 1 tablespoon coarse sugar (for sprinkling on top)

Jump to Recipe·Print Recipe

Peach Raspberry Cobbler a warm, fruity dessert with sweet peaches and tangy raspberries, topped with a buttery, biscuit-like crust that’s perfect for any occasion. This Cobbler is a simple yet indulgent treat, bursting with the vibrant flavors of summer fruit. Whether for a family dinner or a special celebration, it’s guaranteed to satisfy your dessert cravings.

Peach Raspberry Cobbler

Ingredients

4 large peaches, peeled and sliced

1 cup fresh raspberries

¼ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

½ cup unsalted butter, cold and cubed

½ cup whole milk

1 tablespoon milk (for brushing the top)

1 tablespoon coarse sugar (for sprinkling on top)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a large bowl, combine the sliced peaches, raspberries, ¼ cup of sugar, cornstarch, and vanilla extract. Stir gently to coat the fruit evenly. Pour this fruit mixture into the prepared baking dish.

In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Pour in the milk and stir until just combined. The dough will be thick.

Spoon dollops of the biscuit dough evenly over the fruit mixture, covering as much of the fruit as possible.

Brush the top of the biscuit dough with a tablespoon of milk and sprinkle with coarse sugar.

Bake for 40-45 minutes, or until the fruit is bubbling and the topping is golden brown.

Allow to cool slightly before serving, and enjoy warm with a scoop of vanilla ice cream or whipped cream if desired.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 6 servings

Variations

If you're looking for a twist on this classic cobbler, there are several ways you can mix things up:

Berries: Swap out the raspberries for blackberries, blueberries, or even strawberries for a different berry flavor.

Spices: Add a pinch of cinnamon, nutmeg, or ginger to the biscuit topping for a warm, spiced flavor.

Dough: If you want a more crumbly topping, try using a streusel topping instead of the biscuit dough for added texture.

Peach and Raspberry Pairing: If peaches aren't in season, you can use frozen peaches, or try combining other fruits like nectarines or apricots with the raspberries for a unique flavor combination.

Storage/Reheating

Storage: Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled to room temperature before sealing.

Reheating: To reheat, place the cobbler in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual servings for 30-60 seconds, though the biscuit topping may not be as crispy.

FAQs

Can I use frozen peaches or raspberries for this cobbler?

Yes! Frozen peaches and raspberries can be used, but you might need to adjust the baking time slightly. Frozen fruit tends to release more liquid, so be prepared for a slightly juicier filling. Just be sure to thaw and drain the fruit if needed.

Can I make the biscuit topping ahead of time?

I recommend making the biscuit topping just before assembling the cobbler. The dough tends to become a little too soft if it sits for too long, which can affect the texture when baked.

Can I use a gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that’s suitable for baking. Make sure the blend includes xanthan gum or another binding agent to help with the structure of the dough.

How can I make this cobbler dairy-free?

To make this recipe dairy-free, substitute the unsalted butter with a dairy-free butter alternative, and use a non-dairy milk such as almond or oat milk in place of whole milk.

Can I serve this cobbler with ice cream or whipped cream?

Absolutely! I love serving this cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. The cold creaminess contrasts beautifully with the warm, fruity cobbler.

Conclusion

This Peach Raspberry Cobbler is a delicious and easy dessert that brings the best of summer fruits together. With its warm, comforting fruit filling and buttery, biscuit-like topping, it's sure to become a favorite in your dessert rotation. Whether served with a scoop of ice cream or enjoyed on its own, this cobbler is perfect for any occasion and is always a crowd-pleaser. I can't wait for you to try it!

Recipe:

Peach Raspberry Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A warm, fruity dessert with sweet peaches and tangy raspberries, topped with a buttery, biscuit-like crust that’s perfect for any occasion.

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large bowl, combine the sliced peaches, raspberries, ¼ cup of sugar, cornstarch, and vanilla extract. Stir gently to coat the fruit evenly. Pour this fruit mixture into the prepared baking dish.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. The dough will be thick.
Spoon dollops of the biscuit dough evenly over the fruit mixture, covering as much of the fruit as possible.
Brush the top of the biscuit dough with a tablespoon of milk and sprinkle with coarse sugar.
Bake for 40-45 minutes, or until the fruit is bubbling and the topping is golden brown.
Allow to cool slightly before serving, and enjoy warm with a scoop of vanilla ice cream or whipped cream if desired.

Notes

If you're looking for a twist on this classic cobbler, there are several ways you can mix things up:

Swap out the raspberries for blackberries, blueberries, or even strawberries for a different berry flavor.

Add a pinch of cinnamon, nutmeg, or ginger to the biscuit topping for a warm, spiced flavor.

If peaches aren't in season, you can use frozen peaches, or try combining other fruits like nectarines or apricots with the raspberries for a unique flavor combination.

Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days.