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Delish Raspberry Peach Cobbler Recipes

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

Ingredients
 

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.