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
Scale
- 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.