Name: Easy Peach and Raspberry Cobbler
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups fresh or frozen peaches, peeled and sliced; 2 cups fresh or frozen raspberries; 1/2 cup sugar (plus 2 tbsp for topping); 1 tbsp lemon juice; 1 tbsp cornstarch; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 6 tbsp cold butter, cubed; 1/2 cup milk or cream; Optional: 1/2 tsp cinnamon or nutmeg for warmth

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This easy peach and raspberry cobbler is fruity, buttery, and wonderfully comforting. I love how the juicy peaches and tart raspberries bubble beneath a golden, biscuit-like topping, making it the perfect dessert for summer or whenever I’m craving something sweet and homey.

Easy Peach and Raspberry Cobbler

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick to prepare, and doesn’t require fancy ingredients. The fruit filling is naturally sweet and tangy, while the topping is crisp on the outside and soft on the inside. It’s delicious on its own, but I usually serve it warm with a scoop of vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh or frozen peaches (peeled and sliced)
fresh or frozen raspberries
sugar
lemon juice
cornstarch
all-purpose flour
baking powder
salt
butter (cold and cubed)
milk or cream
optional: cinnamon or nutmeg for extra warmth

Directions

I preheat my oven to 375°F (190°C) and lightly butter a baking dish.
In a bowl, I toss peaches and raspberries with sugar, lemon juice, and cornstarch, then spread the mixture into the dish.
For the topping, I whisk flour, sugar, baking powder, salt, and a pinch of cinnamon.
I cut in the cold butter until the mixture looks crumbly.
I stir in milk until a soft dough forms.
I drop spoonfuls of the dough over the fruit filling, leaving some gaps for steam to escape.
I bake for 35–40 minutes, until the fruit is bubbling and the topping is golden brown.
I let it cool slightly before serving warm.

Servings and timing

This recipe makes about 6 servings. Prep time is around 15 minutes, baking takes about 40 minutes, so the cobbler is ready in about 55 minutes.

Variations

Sometimes I swap raspberries for blueberries or blackberries. If I want extra sweetness, I sprinkle the topping with coarse sugar before baking. For a nuttier version, I stir chopped pecans or almonds into the topping.

storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 350°F (175°C) for about 10 minutes, which helps the topping stay crisp. Microwaving works too, but it softens the crust.

FAQs

Can I use canned peaches?

Yes, I drain them well before using, though fresh or frozen peaches give a better texture.

Do I need to peel the peaches?

I usually peel them, but leaving the skins on works fine if I want to save time.

Can I make this cobbler ahead of time?

Yes, I prepare the fruit and topping separately, then assemble and bake just before serving.

What’s the best way to serve it?

I love it warm with vanilla ice cream or whipped cream.

Can I freeze peach and raspberry cobbler?

Yes, I freeze the baked cobbler for up to 2 months. I thaw it in the fridge overnight and reheat in the oven before serving.

Conclusion

I love making easy peach and raspberry cobbler because it’s quick, comforting, and full of fruity flavor. The sweet peaches and tangy raspberries taste amazing together, and the golden topping makes every bite irresistible. It’s a dessert that feels classic and homemade with very little effort.