Easy Peach And Raspberry Cobbler Recipe

Introduction

Did you know that a recent survey found that over 70% of home bakers seek desserts that are both delicious and require minimal effort? If you’re part of that majority, you’ve found your perfect match. This Easy Peach and Raspberry Cobbler is the quintessential summer dessert that marries the juicy sweetness of ripe peaches with the vibrant, tangy pop of raspberries, all nestled under a golden, buttery, and impossibly simple biscuit-like crust. It’s the kind of dessert that looks and tastes like you spent hours in the kitchen, but secretly comes together with barely any fuss. Whether you’re hosting a family barbecue, need a last-minute potluck contribution, or simply want to treat yourself to a warm, comforting sweet, this cobbler is your answer. The beauty lies in its rustic charm and the way the fruit juices bubble up around the edges of the topping, creating a sauce that’s pure magic. Let’s dive into how you can create this crowd-pleaser in your own kitchen.

Ingredients List

Gather these simple ingredients for a dessert that sings with summer flavor. I’ve included notes on substitutions to ensure you can make this cobbler no matter what’s in your pantry.

• For the Fruit Filling:
  • 6 cups fresh peaches, peeled and sliced (about 6-7 medium peaches) – Look for peaches that yield slightly to gentle pressure for peak juiciness and fragrance. Substitution: You can use 6 cups of frozen peach slices (thawed and drained) or 2 (29 oz) cans of peaches in light syrup, drained well.
  • 1 ½ cups fresh raspberries – Their bright, tart flavor cuts through the sweetness. Handle gently to avoid crushing. Substitution: Frozen raspberries work perfectly; do not thaw to prevent excess mushiness.
  • ¾ cup granulated sugar – Adjust based on the natural sweetness of your fruit. Taste your peaches first!
  • 2 tablespoons all-purpose flour – This is our thickening agent for the glorious, syrupy sauce.
  • 1 tablespoon fresh lemon juice – A bright, acidic spark that makes all the other flavors pop.
  • 1 teaspoon pure vanilla extract – Adds a warm, floral depth to the filling.
  • ½ teaspoon ground cinnamon – A whisper of warm spice that complements the fruit beautifully.
  • Pinch of salt – The secret weapon that balances and enhances every other ingredient.
• For the Cobbler Topping:
  • 1 ½ cups all-purpose flour – The foundation of our tender, golden topping.
  • ⅓ cup granulated sugar + 1 tablespoon for sprinkling – Sweetens the dough and creates a delightful sugary crust on top.
  • 1 ½ teaspoons baking powder – Our leavening agent for a light, fluffy texture.
  • ½ teaspoon baking soda – Works with the buttermilk for extra lift.
  • ½ teaspoon salt – Crucial for flavor balance in the dough.
  • 6 tablespoons (¾ stick) cold unsalted butter, cubed – Cold is key! It creates steam pockets during baking for a flaky texture.
  • ¾ cup cold buttermilk – Adds tang and tenderness. Substitution: Make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes.
  • 1 teaspoon coarse sugar (optional, for topping) – For a beautiful, sparkling, crunchy finish.

Timing

This recipe clocks in at just over an hour from start to finish, with only 20 minutes of active prep time. Compared to many fruit desserts that require pre-cooking fillings or intricate pastry work, this Easy Peach and Raspberry Cobbler is remarkably swift. The majority of the time is hands-off baking, allowing the oven to work its magic while you set the table or clean up. It’s significantly faster than making a traditional double-crust pie, yet delivers all the same comforting satisfaction.

Fresh, vibrant peaches and raspberries are the heart of this simple summer dessert.

Step-by-Step Instructions

Follow these simple, actionable steps for cobbler success. I’ll guide you through each part with tips I’ve learned from years of baking.

Step 1: Prepare the Fruit Filling

Preheat your oven to 375°F (190°C). This ensures a perfectly hot environment for the topping to rise and brown. Take a deep 9×13 inch baking dish—I prefer ceramic or glass for even heat distribution. In a large mixing bowl, gently toss the sliced peaches and raspberries with the ¾ cup sugar, 2 tablespoons flour, lemon juice, vanilla extract, cinnamon, and pinch of salt. The goal is to coat the fruit evenly without breaking down the delicate raspberries. Once combined, pour this fragrant, colorful mixture into your prepared baking dish, spreading it into an even layer. Let it sit while you make the topping; this allows the sugar to begin drawing out the fruit’s natural juices, which is the start of that amazing syrup.

Step 2: Make the Cobbler Topping

In another large bowl, whisk together the 1 ½ cups flour, ⅓ cup sugar, baking powder, baking soda, and salt. Now, add the cold, cubed butter. Using a pastry cutter, two forks, or even your clean fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter chunks are what will create flakiness. Next, make a well in the center and pour in the cold buttermilk. Use a sturdy spoon or spatula to stir just until a shaggy, sticky dough forms. Do not overmix! A few dry streaks are perfectly fine; overworking leads to a tough topping.

Step 3: Assemble and Bake

Using a large spoon or a cookie scoop, drop mounds of the biscuit dough evenly over the surface of the fruit filling. You don’t need to be neat—the rustic, craggy look is part of the charm. Don’t cover every single bit of fruit; leave some gaps for the gorgeous ruby-red juices to bubble through. If using, sprinkle the top of the dough mounds with the remaining tablespoon of granulated sugar or coarse sugar for extra crunch and sparkle. Place the baking dish on a rimmed baking sheet (to catch any potential bubble-overs) and bake in the preheated oven for 40-50 minutes. You’re looking for the fruit filling to be vigorously bubbling around the edges and the topping to be a deep, golden brown. A toothpick inserted into the center of a biscuit mound should come out clean.

Step 4: Cool and Serve

This is the hardest part: patience! Remove the cobbler from the oven and place it on a wire rack. Allow it to cool for at least 20-30 minutes before serving. This resting time is non-negotiable—it allows the fruit filling to thicken from a runny juice into a luscious, spoonable sauce. If you cut in too soon, it will be soupy. The wait is worth it for the perfect texture.

Nutritional Information

(Approximate values per serving, based on 8 servings)

• Calories: ~320 kcal
• Total Fat: 9g
• Saturated Fat: 5.5g
• Cholesterol: 25mg
• Sodium: 280mg
• Total Carbohydrates: 58g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 4g

Healthier Alternatives

You can easily adapt this recipe to fit various dietary preferences without sacrificing the iconic cobbler flavor and texture.

• Reduce Sugar: Cut the sugar in the fruit filling to ½ cup and use a natural sweetener like coconut sugar or monk fruit blend in the topping. The tartness of the raspberries will shine through more.
• Whole Grains: Substitute up to half of the all-purpose flour in the topping with whole wheat pastry flour or white whole wheat flour for added fiber and a nuttier flavor.
• Dairy-Free: Use a high-quality vegan butter stick (cold) and unsweetened almond or oat milk mixed with 1 tablespoon of lemon juice as a buttermilk substitute.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill) for both the filling thickener and the cobbler topping. The result is just as tender.

Serving Suggestions

This cobbler is sublime on its own, but a few accompaniments can elevate it to a show-stopping dessert.

• Classic: A generous scoop of vanilla bean ice cream is non-negotiable for many. The contrast of warm cobbler and cold, creamy ice cream is legendary.
• Gourmet Touch: Drizzle with a homemade bourbon caramel sauce or a simple raspberry coulis made from blended fresh raspberries and a touch of honey.
• Breakfast Twist: Serve leftover cobbler slightly warmed with a dollop of Greek yogurt or whipped coconut cream for a decadent yet fruit-forward breakfast.
• Beverage Pairing: Pair with a glass of cold Moscato d’Asti, a sweet iced tea with mint, or a strong cup of black coffee.

Common Mistakes

• Using Warm Butter or Buttermilk: This will melt the butter prematurely, resulting in a dense, greasy topping instead of a light, flaky one. Keep everything cold.
• Overmixing the Dough: Stir the wet and dry ingredients just until combined. Gluten development is the enemy of tenderness.
• Skipping the Cooling Time: Serving immediately leads to a runny filling. Letting it rest allows the flour thickener to do its job.
• Overcrowding the Pan: Using a dish that’s too small will cause the filling to bubble over and steam the topping instead of browning it.

Storing Tips

• Room Temperature: The cobbler can sit covered on the counter for up