Delish Raspberry Peach Cobbler Recipes

This cobbler is the dessert equivalent of a hammock: lazy, a little messy, and somehow always exactly right. Raspberries bring the drama, peaches bring the sunshine, and the biscuit topping shows up fashionably late, flaky and golden like it knows it’s the main character. It’s the kind of recipe you make when you want applause but also want to look like you barely tried. Bonus: it’s forgiving. Use fresh fruit if you’ve got it, frozen if your crisper drawer is a sad tumbleweed of onion skins. Either way, you get jammy fruit under a buttery, tender cap that only asks for a scoop of ice cream and five minutes of your patience.

Last time I made this, my husband wandered in and asked if “cobbler” was the one with a crust or the one with the crumb. I said yes. Meanwhile, the kids were conducting a very scientific study on whether the topping tastes better raw (no) or baked (obviously yes), and I chose violence by baking it in a skillet that was definitely too small. Did it bubble over? Yes. Did I put a sheet pan under it? Also yes. Did I learn anything? No. Yes, this pan is too small. No, I won’t wash fewer dishes.

How to Make It

Here’s the plan: toss fruit, make quick biscuits, bake till bubbly, pretend you didn’t eat half straight from the pan.

– Fruit part: In a big bowl, toss about 5 cups sliced peaches (fresh or frozen) and 2 cups raspberries with 1/2 cup sugar, 2 tablespoons cornstarch, a squeeze of lemon (about 1 tablespoon), 1 teaspoon vanilla, and a pinch of salt. If your peaches taste like a poem, use less sugar. If they taste like disappointment, use more.
– Dump that into a 9×13 baking dish or a 10-inch cast-iron skillet. If you use a smaller pan, place it on a sheet pan like a responsible adult who has learned from the past. I have not.
– Topping: Whisk 1 cup all-purpose flour, 1/3 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Cut in 6 tablespoons cold butter until it looks like damp sand (the beach but edible). Stir in 1/2 cup buttermilk (or regular milk with a spoonful of yogurt, or cream if you’re feeling rich) until just combined.
– Dollop the dough in scoops over the fruit. No need for perfection; we’re going for rustic, not geometry. Sprinkle the top with coarse sugar if you want sparkles.
– Bake at 375°F for 35–45 minutes, until the topping is golden and the fruit is bubbling aggressively around the edges like it’s gossiping.
– Let it sit 10–15 minutes so it can thicken up and not become a lava incident. Then serve warm with ice cream, because obviously.

Time-Saving Hacks

– Buy pre-sliced frozen peaches and pretend you “meal prepped.”
– Use store-bought biscuit dough. I won’t tell. The internet might, but I won’t.
– Melt the butter and stir it into the dry mix—no cutting in. Texture’s a tad different, but who’s grading?
– Mix the fruit right in the baking dish. Measuring is optional; vibes are not.
– Skip preheating if your oven is fast and you’re chaotic—just add 5 minutes and accept your truth.

Serving Ideas

– Vanilla ice cream: the obvious choice, the correct choice, the only choice.
– Whipped cream if your freezer ate the ice cream (rude).
– Greek yogurt for breakfast, because fruit + dairy = balance.
– Sparkling rosé if the kids treated bedtime like a suggestion.
– Coffee, because you “only want a bite,” which is definitely four bites.

What to Serve It With

– Grilled chicken or anything lemony—sweet fruit loves savory friends.
– A big salad with feta and mint if you want to pretend this is health food.
– Or cut the charade and serve it solo. It is the main event; the rest is opening acts.

✔Tips & Mistakes

– Don’t skip the cornstarch. Otherwise, you’ll have delicious fruit soup with biscuit islands.
– Taste your fruit. Adjust sugar so it’s sweet-but-not-syrupy.
– Don’t overmix the topping unless you like hockey pucks. Stir till it just comes together.
– Let it rest before scooping, or prepare for tongue lava and regret.
– Use the right pan—or put it on a sheet pan to catch the drama.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days, covered.
– Reheat: 350°F for 10–15 minutes or microwave in 20-second bursts. Add a splash of cream if it looks dry and suddenly you’re a genius.

✔Variations and Substitutions

– Swap raspberries for blueberries or blackberries. Peaches are friendly; they get along with everyone.
– Nectarines instead of peaches? Absolutely—no peeling required.
– Add spices: cinnamon for cozy, cardamom for fancy, ginger for zing.
– Almond extract in the fruit or sliced almonds on top for crunch.
– Gluten-free: 1:1 baking blend for the topping works great; add an extra spoon of milk if it’s dry.
– Dairy-free: use coconut oil or vegan butter, and a splash of almond milk.
– Want lazier? Make it “dump-cake style” with a yellow cake mix and melted butter over the fruit. Deconstructed? Sure. It still counts.

Frequently Asked Questions

Delish Raspberry Peach Cobbler Recipes

Juicy peaches and tart raspberries baked under a golden, buttery biscuit topping. A cozy, crowd-pleasing cobbler ready in about an hour.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cup fresh peaches, peeled and sliced about 6 to 8 medium peaches
• ▢ 2 cup fresh raspberries
• ▢ 0.75 cup granulated sugar for the fruit filling
• ▢ 2 tablespoon cornstarch thickens the fruit juices
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon kosher salt for the fruit filling
• ▢ 1.5 cup all-purpose flour for the biscuit topping
• ▢ 0.25 cup granulated sugar for the biscuit topping
• ▢ 2 teaspoon baking powder
• ▢ 0.5 teaspoon kosher salt for the biscuit topping
• ▢ 0.5 cup unsalted butter, cold and cubed 8 tablespoons
• ▢ 0.75 cup buttermilk, cold or use whole milk
• ▢ 1 tablespoon turbinado sugar for sprinkling on top

Instructions

Preparation Steps

• Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
• Make the fruit filling: In a large bowl, combine peaches, raspberries, 0.75 cup granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and 0.25 teaspoon salt. Toss gently to coat.
• Spread the fruit mixture evenly in the prepared baking dish and set aside.
• Make the biscuit topping: In a medium bowl whisk together flour, 0.25 cup granulated sugar, baking powder, and 0.5 teaspoon salt.
• Cut in the cold cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Pour in the cold buttermilk and stir just until a soft, slightly sticky dough forms. Do not overmix.
• Spoon or scoop mounds of dough over the fruit, leaving small gaps for steam. Sprinkle the top with turbinado sugar.
• Bake until the topping is golden and the fruit is bubbling thickly around the edges, 35 to 45 minutes. If the top browns too quickly, tent loosely with foil after 25 minutes.
• Cool for 15 minutes to let the juices set. Serve warm, optionally with vanilla ice cream.

Notes

For frozen fruit, do not thaw; increase cornstarch to 3 tablespoons. To make gluten-free, use a 1:1 gluten-free flour blend and check baking powder is GF. Leftovers keep covered in the refrigerator for up to 3 days; rewarm in a 325°F oven until bubbly.