If summer had a taste, it would be this Peach and Raspberry Cobbler! Juicy, sun-ripened peaches and tart raspberries bubble beneath a golden, buttery biscuit topping—pure magic in a baking dish. Whether you’re serving it at a backyard gathering or sneaking a warm spoonful straight from the dish, this cobbler is cozy, simple, and irresistibly delicious.
Why You’ll Love This Recipe
- Peak Summer Flavor: Fresh peaches and raspberries bring sweet-tart perfection to every bite.
- Easy to Make: No fancy techniques—just a handful of simple ingredients and a foolproof method.
- Versatile: Enjoy it warm with ice cream, cold for breakfast (yes, dessert-for-breakfast is a thing!), or even swap out the fruits to suit the season.
- Make-Ahead Friendly: Perfect for prepping ahead, making entertaining a breeze.
Ingredients Breakdown
For the Fruit Filling:
- 4 cups fresh peaches, peeled and sliced (or frozen, thawed)
- 1 cup fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional, but highly recommended!)
- 1 tablespoon lemon juice
For the Biscuit Topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ⅓ cup whole milk
- ½ teaspoon vanilla extract
Pro Tips:
- If your peaches are extra sweet, decrease the sugar in the filling slightly.
- Frozen fruit works too—just extend the baking time by 5-10 minutes.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a baking dish (8×8-inch works great) and set aside.
Step 2: Make the Fruit Filling
In a large bowl, gently toss the peaches and raspberries with sugar, cornstarch, vanilla, cinnamon, and lemon juice. Let this sit for 10 minutes to help the juices release and thicken slightly.
Step 3: Prepare the Biscuit Topping
In another bowl, whisk together flour, sugar, baking powder, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs. Stir in the milk and vanilla until just combined—don’t overmix!
Step 4: Assemble and Bake
Pour the fruit filling into the prepared baking dish. Drop spoonfuls of the biscuit dough evenly over the fruit—you want a rustic, deliciously imperfect look! Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
Step 5: Serve and Enjoy
Let the cobbler cool for about 10 minutes before digging in. Serve warm with a scoop of vanilla ice cream (because why not?).
Chef’s Tips and Tricks
- For extra crisp topping: Sprinkle coarse sugar on top before baking.
- Don’t skip the resting time: Allowing the cobbler to sit before serving helps the juices thicken.
- Shortcut alert! If pressed for time, you can use refrigerated biscuit dough for the topping.
Recipe Variations and Serving Suggestions
Swaps and Substitutions
- Swap raspberries for blueberries, blackberries, or strawberries.
- Use canned peaches (drained well) if fresh aren’t available.
- Add a splash of bourbon to the filling for an adult twist!
How to Serve It
- With a scoop of vanilla bean ice cream.
- Drizzled with warm caramel or honey.
- Paired with a cup of coffee for a next-level breakfast treat.
FAQs
Can I make this cobbler ahead of time?
Yes! Bake it fully, then reheat in a 350°F oven for 10-15 minutes before serving.
How do I store leftovers?
Store covered at room temperature for 1 day, or refrigerate for up to 3 days. Reheat individual portions in the microwave.
Can I freeze this?
Absolutely! Wrap tightly and freeze for up to 3 months. Reheat from frozen at 350°F until warmed through.
Peach and Raspberry Cobbler Recipe
Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 6
Ingredients:
- 4 cups peaches, peeled and sliced
- 1 cup raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed
- ⅓ cup whole milk
- ½ teaspoon vanilla extract
Instructions:
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a bowl, toss peaches and raspberries with sugar, cornstarch, vanilla, cinnamon, and lemon juice. Let sit for 10 minutes.
- In another bowl, mix flour, sugar, baking powder, and salt. Work in cold butter until crumbly. Stir in milk and vanilla until just combined.
- Pour fruit mixture into baking dish. Drop spoonfuls of biscuit dough over the top.
- Bake for 35-40 minutes until the topping is golden and the fruit is bubbly.
- Let cool for 10 minutes before serving. Enjoy with ice cream!
If you try this recipe, I’d love to hear how it turns out! Leave a comment below or share your cobbler creation on Instagram with #TheKitchensAid. Happy baking!