Description
This easy peach and raspberry cobbler is a fruity, buttery dessert with juicy peaches, tart raspberries, and a golden biscuit topping—perfect served warm with vanilla ice cream.
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
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a baking dish.
- In a bowl, toss peaches and raspberries with 1/2 cup sugar, lemon juice, and cornstarch. Spread mixture into the prepared dish.
- For the topping, whisk flour, 2 tbsp sugar, baking powder, salt, and optional cinnamon or nutmeg.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until a soft dough forms.
- Drop spoonfuls of dough over fruit, leaving gaps for steam to escape.
- Bake for 35–40 minutes, until fruit is bubbling and topping is golden brown.
- Cool slightly before serving warm, ideally with ice cream or whipped cream.
Notes
- Swap raspberries with blueberries or blackberries for variation.
- Sprinkle topping with coarse sugar before baking for extra crunch.
- Add chopped pecans or almonds to the topping for nuttiness.
- Use canned peaches if drained well, though fresh or frozen are best.
- Reheat leftovers in the oven to keep topping crisp.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
