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Delish Raspberry Peach Cobbler Recipes

Delish Raspberry Peach Cobbler Recipes

Sweet, juicy peaches and tart raspberries bubble under a tender, buttery biscuit topping for the ultimate summer cobbler. Easy to prep, perfect for gatherings, and absolutely irresistible with a scoop of vanilla ice cream.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb fresh peaches, peeled and sliced
  • 2 cup fresh raspberries frozen works too; do not thaw
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 1 tbsp fresh lemon juice
  • 2 tbsp cornstarch for thickening
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
  • 1.5 cup all-purpose flour for topping
  • 0.25 cup granulated sugar for topping
  • 2 tsp baking powder
  • 0.25 tsp kosher salt for topping
  • 0.5 cup cold unsalted butter, cubed 1 stick
  • 0.75 cup buttermilk use whole milk if needed
  • 0.5 tsp ground cinnamon optional
  • 1 tbsp turbinado sugar for sprinkling; optional

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
  • In a large bowl, combine peaches, raspberries, 0.75 cup granulated sugar, 0.25 cup brown sugar, lemon juice, cornstarch, vanilla, and 0.25 tsp salt. Toss gently to coat, then spread evenly in the prepared baking dish.
  • Make the topping: In a bowl, whisk flour, 0.25 cup granulated sugar, baking powder, 0.25 tsp salt, and cinnamon.
  • Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-size bits of butter.
  • Add buttermilk and stir just until a thick, shaggy dough forms. Do not overmix.
  • Drop spoonfuls of dough evenly over the fruit, leaving a few gaps for steam. Sprinkle with turbinado sugar.
  • Bake until the fruit is bubbling and the topping is golden brown, 35 to 45 minutes. If the top browns too quickly, tent loosely with foil.
  • Cool 10 to 15 minutes before serving so the juices thicken. Serve warm with vanilla ice cream or whipped cream.

Notes

For easy peach peeling, score an X on the bottoms and blanch in boiling water for 30 to 45 seconds, then shock in ice water. If using frozen fruit, keep it frozen and add 1 extra tbsp cornstarch. Leftovers keep covered in the fridge for up to 3 days; rewarm at 300°F for 10 minutes to re-crisp the topping.