Peach Raspberry Cobbler

Servings:

Prep Time: 15

Cook Time: 45

Total Time: 1

Author: Sandy Coughlin

Course: Dessert

Cuisine: American

Delicious peach raspberry cobbler that can be made with any kind of fruit, any time of the year. Perfect with vanilla ice cream!

Ingredients

6 cups peeled, sliced peaches
2 cups fresh raspberries
2 cups sugar, divided
½ cup water
8 tablespoons butter
1 ½ cups self-rising flour
1 ½ cups milk
½ tsp. vanilla
1 tsp. salt

Equipment

9x13 baking dish

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 9x13-inch dish. Cobblers often bubble over, and this saves you from a smoky oven and a messy cleanup.

Nutrition Facts

Calories: 452kcal, Carbohydrates: 80g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 36mg, Sodium: 606mg, Potassium: 481mg, Fiber: 4g, Sugar: 58g, Vitamin A: 645IU, Vitamin C: 25mg, Calcium: 128mg, Iron: 2mg