Peach Raspberry Cobbler
There’s nothing like fresh summer fruit in a luscious dessert, and this Peach Raspberry Cobbler is one of my all-time favorites. In fact, it’s a vintage recipe, handed down from my mother.
I keep this recipe handy and make it several times each summer. Imagine juicy peaches and tart raspberries nestled into a lightly sweetened cakey bottom. That’s what this amazing recipe is about, and I just know you’ll love it!
This is a good old-fashioned summer dessert that reminds me of my mom. She’d add the peaches, and various berries that were sitting on the counter!
What is a peach raspberry cobbler?
This is the easiest, tastiest dessert ever. The raspberries make all the difference! Not only do they add a pop of color, but they add another note of flavor that really adds to this easy cobbler recipe.
You don’t have to have baking skills or fancy equipment. All you need is a 9 x 13-inch baking dish and the best quality peaches and raspberries. I love using fresh fruit in this recipe but frozen will work, too.
Why you’ll love this peach raspberry cobbler
- This comes together in a snap, and the fragrance alone will have your family asking, “Is it ready yet?”
- Baked in a standard 9×13-inch dish, this recipe scales perfectly. It’s generous enough to feed a crowd, yet simple enough for weeknight leftovers.
- It’s a great way to use up an abundance of fresh fruit.
Ingredients needed to make peach raspberry cobbler
- Peaches: Fresh peaches are preferred, although you can use frozen peaches in a pinch.
- Raspberries: Opt for fresh raspberries, although frozen raspberries can be used.
- Granulated sugar: Dissolves easily into the simmered fruit mixture and adds delicious sweetness. You’ll also use it to sweeten the flour mixture.
- Water: The cooking liquid for simmering the peaches and sugar.
- Butter: Melted. I prefer unsalted butter in my baking for better control. This adds richness to the flour mixture.
- Self-raising flour: Thickens the filling, adding volume to the peach raspberry cobbler. The heat from the oven eliminates any floury taste in this dessert.
- Milk: For making the flour mixture. Use full-fat milk for the best flavor.
- Vanilla extract: For depth of flavor.
- Salt: Balances the flavors of this dessert. Omit if you use salted butter.
How do you make this peach raspberry cobbler
Prep & Preheat:
- Preheat your oven to 350 F and add the butter to a 9×13-inch baking dish.
- Pop the dish into the oven to melt the butter and remove once the butter has melted.
Prepare the peach filling:
- Combine the peeled and sliced peaches with 1 cup of sugar and the water in a saucepan and mix well.
- Simmer for about 10 minutes, then remove it from the heat.
Make the flour mixture:
- Meanwhile, mix the remaining sugar, flour, milk, and vanilla in a large bowl.
- Pour the flour mixture over the melted butter, but don’t stir it in.
Assemble and bake:
- Spoon the peaches over the top, spooning in the syrup as you go. Sprinkle the salt over the top.
- Add the fresh raspberries to the top of the peaches and syrup.
- Bake the cobbler at 350 F for about 35-45 minutes. It will rise up over and around the peaches as it cooks.
Serving
To serve, top the still-warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream.
I love serving this summery dessert after a meal of Greek Spaghetti, Mexican Tortilla Lasagna, burgers, Bird Dogs, grilled chicken, or Traeger Steak, or even a lighter meal of Cold Zucchini Soup. You can’t go wrong with this cobbler for dessert!
Sandy’s tips and substitutions:
- Storage: Store any leftover Peach-Raspberry Cobbler in an airtight container in the fridge for 2-3 days. You can eat the leftovers chilled or warm them briefly in the microwave.
- Best enjoyed immediately: Raspberry peach cobbler is best eaten fresh and warm from the oven.
- Fresh fruit: Fresh fruit will always work the best in this recipe. I recommend avoiding canned peaches as they are quite juicy and may result in a runny cobbler.
- Mix batter just until combined: When mixing the flour, milk, sugar, and vanilla, stir until no dry streaks remain, but stop there. Overmixing develops gluten, which will make the cobbler tough and bready instead of light and cake-like.
- Pour batter over butter, but don’t stir: This is the golden rule. The butter should stay on the bottom. As it bakes, the hot butter rises up through the batter, creating that signature crispy, custardy bottom and fluffy cake top.
- Place a baking sheet underneath: Put a foil-lined baking sheet on the rack below your 9×13-inch dish. Cobblers often bubble over, and this saves you from a smoky oven and a messy cleanup.
Variations:
- Flour alternatives: If you can’t find self-rising flour, use AP flour but add 2 ¼ teaspoons of baking powder and ½ teaspoon of salt and whisk it well to combine. For a gluten-free version, use a GF AP.
- Fruity twists: Experiment with other fruits. This Strawberry-Peach Cobbler and Peach and Blueberry Cobbler are great examples of the types of fruit that pair beautifully with peaches.
- Toss the raspberries in sugar: Before adding them, gently toss the 2 cups of raspberries with 1 tablespoon of sugar and 1 teaspoon of cornstarch (or flour). This prevents them from releasing too much watery juice and turning your cobbler soggy.
- Add a crunchy topping: For a textural contrast, mix ¼ cup coarse sugar (like turbinado) with ½ teaspoon cinnamon and sprinkle it over the entire cobbler just before baking. It will caramelize into a crunchy, sparkling crust.
If you love cobblers, be sure to try this Blueberry Cobbler, Blackberry Cobbler, Raspberry, or Lemon Cobbler. I’ve even made Peach Cobbler Cookies!
More baked fruit desserts you may want to try:
- Best Sour Cream Banana Bread Recipe
- Pear Tart with Puff Pastry
- Blackberry Crumble Pie
- Strawberry Pie Filling Dessert
Get the Recipe:
Peach Raspberry Cobbler
Ingredients
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
- Put the butter in a 9×13 baking dish and place in oven to melt.
- Mix remaining 1 cup sugar, flour, milk, and vanilla slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
- Spoon fruit on top, gently pouring in syrup. Lightly salt, if desired. Add the fresh raspberries. Bake for 35 to 45 minutes.
- The batter will rise to the top during baking and will look like a cake/cobbler.
- To serve, scoop onto a plate and serve with vanilla ice cream or whipped cream.
Notes
Sandy’s tips:
- Storage: Store any leftover Peach-Raspberry Cobbler in an airtight container in the fridge for 2-3 days. You can eat the leftovers chilled or warm them briefly in the microwave.
- Best enjoyed immediately: Raspberry peach cobbler is best eaten fresh and warm from the oven.
- Fresh fruit: Fresh fruit will always work the best in this recipe. I recommend avoiding canned peaches as they are quite juicy and may result in a runny cobbler.
- Mix batter just until combined: When mixing the flour, milk, sugar, and vanilla, stir until no dry streaks remain, but stop there. Overmixing develops gluten, which will make the cobbler tough and bready instead of light and cake-like.
- Pour batter over butter, but don’t stir: This is the golden rule. The butter should stay on the bottom. As it bakes, the hot butter rises up through the batter, creating that signature crispy, custardy bottom and fluffy cake top.
- Place a baking sheet underneath: Put a foil-lined baking sheet on the rack below your 9×13-inch dish. Cobblers often bubble over, and this saves you from a smoky oven and a messy cleanup.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can never get enough cobbler!
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Yum! Love that you added raspberries – sounds SO good!