There’s something magical about the simplicity of summer desserts—and this Easy Peach and Raspberry Cobbler is one of those gems that instantly brings joy to the table. I can’t begin to count how many times this cobbler has been the sweet finale to our backyard BBQs or a cozy treat on rainy afternoons. The warm, syrupy fruit paired with a buttery, golden topping? Anything but boring!!
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Why You’ll Love This Recipe
This cobbler is all about that effortless wow factor. With a handful of pantry staples and fresh (or even frozen!) fruit, you get a bubbling, jammy dessert with crisp, golden biscuit topping. I promised you versatile, and here’s proof!
It’s unfussy, big on flavor, and can easily be made ahead or whipped up last-minute when unexpected guests drop by. The juicy peaches melt into the raspberries, creating a tangy-sweet combo that tastes like sunshine in every bite.
What Does Peach and Raspberry Cobbler Taste Like?
It’s sweet, slightly tart, and deeply comforting. The peaches are mellow and lush, while the raspberries bring a bright pop that cuts through the richness of the biscuit topping. That topping? Think buttery, soft biscuit meets golden, caramelized edges. Spoon it warm into a bowl, add a scoop of vanilla ice cream, and you’ve got pure joy.
Benefits of This Recipe
- Quick to prepare (under 15 minutes of hands-on time!)
- Uses fresh or frozen fruit—hello, convenience!
- No fancy tools required
- Great for making ahead or serving warm right from the oven
- Customizable with your favorite fruits
Ingredients
For the fruit filling:
- 4 cups sliced peaches (fresh or frozen, peeled if preferred)
- 1 ½ cups fresh or frozen raspberries
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
For the topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- 5 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Optional for serving:
- Vanilla ice cream or whipped cream
Tools You’ll Need
- 9×9-inch baking dish or similar size
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Spatula or wooden spoon
Additions & Substitutions
- Swap raspberries for blackberries or blueberries
- Add a pinch of cinnamon or nutmeg to the filling for warmth
- Use brown sugar instead of white sugar in the topping for a deeper flavor
- Try a gluten-free flour blend for a GF-friendly version
How to Make Peach and Raspberry Cobbler
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or spray.
- Prepare the fruit filling: In a large bowl, combine peaches, raspberries, sugar, lemon juice, vanilla, and cornstarch. Toss gently and pour into the baking dish.
- Make the topping: In another bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until just combined—don’t overmix.
- Assemble: Drop spoonfuls of the batter over the fruit mixture. It won’t cover completely—that’s okay! It will spread and puff up beautifully in the oven.
- Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbly. Let cool slightly before serving.
What to Serve with It
- Vanilla ice cream (a must!)
- Whipped cream
- Greek yogurt for a lighter twist
- Sprinkle of powdered sugar or a drizzle of honey
Tips for the Perfect Cobbler
- Let the cobbler rest for 10–15 minutes after baking. The filling thickens as it cools.
- Don’t skip the cornstarch—it helps thicken the fruit juices.
- Fresh fruit works best, but frozen fruit makes this dessert year-round friendly.
- For an extra crispy topping, sprinkle coarse sugar over the batter before baking.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F for 10–15 minutes or microwave individual servings.
- Freeze fully baked cobbler for up to 2 months. Thaw overnight in the fridge and warm before serving.
Frequently Asked Questions
Can I use canned peaches?
Yes, but drain them well and reduce the added sugar slightly since they’re already sweetened.
Do I need to peel the peaches?
Not necessarily! The skins soften during baking, but peel them if you prefer a smoother texture.
Can I make this ahead of time?
Absolutely! You can prepare the filling and topping separately, then assemble and bake when ready.
What if I don’t have raspberries?
You can use any berries you like—or go all-in with peaches.
Final Thoughts
This peach and raspberry cobbler is summer in a dish—easy to throw together, irresistibly delicious, and perfect for sharing. Whether you’re feeding a crowd or just treating yourself, it’s a guaranteed mood booster.
Love peaches as much as I do? You’ll also adore these recipes:
- Peach Upside-Down Cake
- Peach Crisp with Oatmeal Topping
- Grilled Peaches with Honey and Yogurt
I’d love to see your version! Leave a review, and if you make this cobbler, tag me and share your photo on Pinterest. Your creations always brighten my day!
Nutritional Information (per serving, approx.)
- Calories: 290
- Fat: 10g
- Carbohydrates: 48g
- Protein: 3g
- Fiber: 3g
- Sugar: 29g
Happy baking—and even happier eating!
Print
Easy Peach and Raspberry Cobbler
Description
This Easy Peach and Raspberry Cobbler is a delightful summer dessert that’s sweet, slightly tart, and crowned with a golden, buttery biscuit topping. Perfect with fresh or frozen fruit, it’s quick to make and even better served warm with a scoop of vanilla ice cream.
Ingredients
- For the Fruit Filling:
- 4 cups sliced peaches (fresh or frozen)
- 1½ cups fresh or frozen raspberries
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- For the Cobbler Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- 5 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- Optional for Serving:
- Vanilla ice cream or whipped cream
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- In a mixing bowl, toss peaches and raspberries with sugar, lemon juice, vanilla, and cornstarch. Pour mixture into prepared baking dish.
- In another bowl, whisk together flour, sugar, baking powder, and salt. Add milk, melted butter, and vanilla. Stir until just combined—do not overmix.
- Drop spoonfuls of the topping over the fruit. It won’t fully cover the fruit; that’s okay—it will spread while baking.
- Bake for 35–40 minutes, until the topping is golden brown and the fruit is bubbling.
- Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
You can use frozen fruit without thawing—just increase bake time by 5–10 minutes.
Swap raspberries with blueberries, blackberries, or strawberries.
Add a pinch of cinnamon or nutmeg to the fruit for extra warmth.
Leftovers keep well refrigerated for up to 4 days. Reheat gently in the oven or microwave.
For a crispier top, sprinkle coarse sugar over the batter before baking.
Gluten-free flour blends work well as a substitution.
