Peach Raspberry Cobbler

I’m all for a classic peach cobbler, but the addition of raspberries makes it something else entirely. Tart and sweet with a fluffy biscuit topping and crunchy sugar all of the top, it’s honestly the perfect summer dessert.

More than anything, I love an easy recipe and this definitely fits into that category. We’re basically just mixing up the fruit and making a super quick dough. It comes together quickly, you can use any summer fruit or berries that you love here, and it’s so yummy.

How to Make Peach Raspberry Cobbler

We’re starting out by mixing together the fruit with some brown sugar for a caramely flavor, cornstarch, vanilla extract, and salt. The mixture should look like it’s coated in a thick paste before baking.

I’m making this cobbler in a pie dish, but you could use a round or square cake pan if you prefer as well- it’s really flexible here.

Then we’re ready to make the topping, which is basically just a sweetened drop biscuit dough. Start by cutting in some butter to the dry ingredients until you have pea-sized chunks of butter running through the mixture. You can do this by hand, or with two forks, or with a pastry cutter.

Then add in the milk and vanilla, and use a fork to pull everything together. you should have a pretty sticky dough at this point. I’m using an ice cream scoop to dollop big piles of the dough on top of the fruit in the pan. Then give it a generous sprinkle of demerara sugar before popping the whole thing in the oven.

It should come out golden brown all over with bubbling fruit below it. I like to serve it warm with whipped cream or vanilla ice cream on top. Give yourself a little happiness with this one today!

Tips & Tricks for Peach Raspberry Cobbler

Here are my tips to make it perfect every time!

• Can I use other fruit? Yes, this works perfectly with other berries, stone fruit, cherries, or even apples. Use a mix of what you have and love!
• Can I use frozen fruit? Yes, you can swap in frozen fruit here if you like. It may take slightly longer to bake, but you’ll still have perfect results.
• How do I cut butter into the flour mixture? You want to simply work the butter chunks into the flour until you have small chunks of butter running throughout. You can do this by mashing the butter gently into the flour mixture with your hands, or using a fork to do it. Or, if you have one, you can also use a pastry cutter.
• How do I know when the mixture is finished baking? It should be golden brown all over the top and the fruit should be bubbling.
• Do I have to serve it with whipped cream? It’s wonderful with or without whipped cream or ice cream. Serve it how you like!
• How long will it last in the fridge? The cobbler will keep in the fridge for about a week. You can warm it back up in a hot toaster oven if you’d like.
• I’m at about 5,000 ft above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Peach Raspberry Cobbler

Servings 8 servings

Ingredients

For the filling:

• 2 large peaches
• 1 pint raspberries
• 1/4 cup brown sugar
• 2 tbs. cornstarch
• 1 tsp. vanilla extract
• 1/4 tsp. salt

For the topping:

• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup sugar
• 1/2 cup cold butter cut into small chunks
• 1 cup cold milk
• 1 tsp. vanilla extract
• 2 tbs. demerara sugar

Instructions

For the filling:

1. Preheat your oven to 425 degrees and lightly grease a pie plate or an 8-inch square or round baking dish.
2. Peel and pit your peaches, slicing them into chunks about the same size as your raspberries. Place the peach chunks and raspberries into a medium bowl, and stir in the brown sugar, cornstarch, vanilla extract, and salt until combined and everything is coated. Pour this mixture into your prepared baking dish.

For the topping:

1. In a large bowl, stir together the flour, baking powder, salt, and sugar. Cut in the cold butter, using your hands or a pastry cutter to press the butter into the flour mixture until the butter is in small pea-sized pieces. Pour in the milk and vanilla extract and work the dough together with a fork until everything is well combined and there are no more dry pockets of flour. You should have a fairly soft, sticky dough here.
2. Dollop spoonfuls of the topping over the fruit filling until it’s well covered with only a few spots of fruit peeking out. Generously sprinkle the demerara sugar over the top.
3. Bake for 25-30 minutes, or until the fruit is bubbling and the top looks golden brown and set all over. Enjoy warm with whipped cream or ice cream.

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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