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Delish Raspberry Peach Cobbler Recipes

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
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

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.