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Delish Raspberry Peach Cobbler Recipes

Delish Raspberry Peach Cobbler Recipes

Juicy peaches and tart raspberries nestle beneath a golden, tender biscuit topping for the ultimate summer cobbler—simple, rustic, and irresistibly delicious.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 5 cup ripe peaches peeled and sliced
  • 2 cup fresh raspberries
  • 0.5 cup granulated sugar for the filling
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice fresh
  • 1 tsp vanilla extract for the filling
  • 0.25 tsp fine sea salt
  • 1.5 cup all-purpose flour for the topping
  • 0.25 cup granulated sugar for the topping
  • 2 tsp baking powder
  • 0.5 tsp kosher salt for the topping
  • 0.5 tsp ground cinnamon
  • 0.5 cup unsalted butter cold, cut into small cubes
  • 0.75 cup buttermilk cold
  • 1 tsp vanilla extract for the topping
  • 2 tbsp heavy cream for brushing, optional
  • 1 tbsp coarse sugar for sprinkling

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly butter a 9x13 inch baking dish.
  • Make the fruit filling: In a large bowl, toss peaches, raspberries, granulated sugar (for filling), cornstarch, lemon juice, vanilla extract (for filling), and salt until the fruit is evenly coated.
  • Spread the fruit mixture into the prepared baking dish in an even layer.
  • Make the topping: In a bowl, whisk flour, granulated sugar (for topping), baking powder, kosher salt, and cinnamon. Cut in the cold butter with a pastry cutter or fingertips until pea-sized crumbs form.
  • Pour in the cold buttermilk and vanilla (for topping). Stir just until a thick, shaggy dough forms; do not overmix.
  • Drop heaping spoonfuls of dough over the fruit, leaving small gaps for steam to escape. Brush the tops with heavy cream, then sprinkle with coarse sugar.
  • Bake until the fruit is bubbling around the edges and the topping is golden, 38 to 42 minutes. If browning too quickly, tent loosely with foil for the last 10 minutes.
  • Cool for 15 minutes to set the juices. Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

Use frozen peaches and raspberries without thawing; add 1 extra tbsp cornstarch if your fruit is very juicy. For a gluten-free version, use a cup-for-cup gluten-free flour blend. If you prefer a less sweet cobbler, reduce the filling sugar to 0.33 cup. Leftovers keep covered in the fridge for 3 days; rewarm in a 325°F oven until heated through.