Delish Raspberry Peach Cobbler Recipes

If cobbler were a person, it would be the chill friend who shows up in sweatpants, brings wine, and still looks better than you. Raspberry peach cobbler is that breezy, golden-topped dessert with jammy fruit underneath and a butter-biscuit top that pretends it took hours, when in reality I barely measured and used a pan that was, frankly, ambitious. It’s summer in a spoon: tart raspberries keeping the peaches from going full Hallmark Channel sweet, and a topping that gets crisp at the edges like the universe intended. You should try it because it’s absurdly forgiving—messy batter? Rustic. Bubbly overflow? Dramatic flair. Missing a berry because your child “taste-tested”? Built-in quality control.

The first time I made this, my husband asked if he should “just eyeball” the sugar while I ran to grab the vanilla. Reader, he did not eyeball correctly. The cobbler came out with all the subtlety of a carnival funnel cake. The kids loved it. I pretended I meant to do that, scraped the edges for those caramelized bits we’re now calling “chef’s kiss char,” and learned that a sheet pan under the baking dish is cheaper than therapy. Also, yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use frozen fruit straight from the bag. Don’t thaw unless you like extra dishes and soggy feelings—just add a smidge more cornstarch.
– No buttermilk? Milk + a squeeze of lemon or splash of vinegar. Science, but lazy.
– Melt the butter in the baking dish while the oven preheats. That’s right—the pan is your mixing bowl now.
– Shortcut topping: half flour, half boxed pancake or biscuit mix. It feels wrong. It tastes right.
– Skip peeling the peaches. We’re adults with boundaries.
– Mix your dry ingredients in a large zip-top bag. Shake it like a maraca, pour it out, and pretend you planned it.

Serving Ideas

– A shameless scoop of vanilla ice cream. Or two. I don’t count; I layer.
– Whipped cream if you’re feeling fancy; straight from the pan if you’re feeling honest.
– Morning-after cobbler with Greek yogurt. It’s breakfast now, and we’re all okay with that.
– Serve with rosé if the kids argued about who got the bigger corner piece (me, it was me).
– Espresso on the side if you have things to do; bourbon if you don’t.

What to Serve It With

– Salty things: prosciutto or a cheese board to balance the sweet. Accidental dinner achieved.
– A simple grilled situation—chicken, pork, or veggies—then cobbler for the mic drop.
– Crisp green salad with lemon vinaigrette, so we can claim “balance” while going back for seconds.
– Coffee, tea, or sparkling water with lemon if you like pretending you’re at a patio café and not in a kitchen with flour on the cat.

✔Tips & Mistakes

– If your fruit is super juicy, add an extra teaspoon of cornstarch so it’s saucy, not soupy.
– Don’t overmix the topping; clumpy batter equals craggy, crispy peaks.
– Put the pan on a foil-lined sheet tray. The syrup will bubble over because it’s an extrovert.
– Taste your fruit. Sweet peaches? Dial back the sugar. Tart raspberries? Add a sprinkle more.
– Let it rest 15 minutes before serving so the juices think about their life choices and thicken up.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days covered. Reheat at 350°F for 10–15 minutes to revive the topping.
– Microwave if you must; the topping gets soft, but ice cream forgives all sins.
– Freezing: assemble the fruit filling and freeze; bake with fresh topping later. Baked cobbler can freeze, but the topping turns a little shy on crisp.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Nectarines instead of peaches; blackberries instead of raspberries; your farmer’s market, your rules.
– Brown sugar for half the white sugar = deeper caramel vibes.
– Add cinnamon, cardamom, or a whisper of ginger. Lemon zest if you’re feeling bright and perky.
– Almond extract in the batter gives bake-sale hero energy.
– Gluten-free all-purpose blend works in the topping; dairy-free butter or coconut oil if needed.
– Oat-y crumble mood? Swap some flour for rolled oats and call it a “crust-meets-crumble.”

Frequently Asked Questions

Delish Raspberry Peach Cobbler Recipes

Sunny peaches and tart raspberries baked under a golden, buttery biscuit topping. Easy to prep, bursting with fruit, and perfect warm with a scoop of vanilla ice cream.

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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 sliced fresh peaches peeled and pitted
• ▢ 2 cup fresh raspberries
• ▢ 0.5 cup granulated sugar for fruit
• ▢ 0.25 cup light brown sugar for fruit
• ▢ 2 tablespoon cornstarch
• ▢ 1 tablespoon lemon juice fresh
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon ground cinnamon for fruit
• ▢ 0.25 teaspoon kosher salt for fruit
• ▢ 1.25 cup all-purpose flour for topping
• ▢ 0.25 cup granulated sugar for topping
• ▢ 2 teaspoon baking powder
• ▢ 0.25 teaspoon kosher salt for topping
• ▢ 0.33 cup unsalted butter cold and cut into small cubes
• ▢ 0.75 cup buttermilk cold
• ▢ 1 tablespoon turbinado sugar for sprinkling
• ▢ 0.25 teaspoon ground cinnamon for sprinkling

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly butter a 9x13 inch baking dish.
• In a large bowl, combine peaches, raspberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently to coat without crushing the berries.
• Spread the fruit mixture evenly in the prepared baking dish.
• For the topping, whisk flour, granulated sugar, baking powder, and salt in a medium bowl.
• Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Pour in the cold buttermilk and stir just until a thick, scoopable batter forms; do not overmix.
• Drop heaping spoonfuls of the batter over the fruit, leaving small gaps for steam to escape. Sprinkle the top with turbinado sugar and a pinch of cinnamon.
• Bake until the fruit is bubbling at the edges and the topping is golden brown, 35 to 40 minutes. If browning too quickly, tent loosely with foil.
• Cool on a rack for 15 minutes to let the juices thicken. Serve warm, optionally with vanilla ice cream.

Notes

Frozen fruit works: use peaches and raspberries straight from the freezer and add 1 extra tablespoon cornstarch. Adjust sugar to taste depending on fruit sweetness. Leftovers keep covered in the fridge up to 3 days; rewarm at 350°F for 10 minutes.