Peach and Raspberry Cobbler (Printable)
Golden-topped fruit dessert with peaches, raspberries, and buttery biscuits
# What You'll Need:
→ Fruit Filling
01 - 4 cups ripe peaches, peeled, pitted, and sliced
02 - 1 ½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tbsp lemon juice
06 - 1 tsp vanilla extract
→ Biscuit Topping
07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1 ½ tsp baking powder
10 - ¼ tsp salt
11 - ½ cup unsalted butter, cold and cubed
12 - ⅓ cup whole milk
13 - 1 large egg
→ Optional Garnish
14 - 1 tbsp coarse or turbinado sugar
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - In a large bowl, combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until fruit is evenly coated. Transfer mixture to the prepared baking dish and spread into an even layer.
03 - In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt until well combined.
04 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - In a small bowl, whisk together milk and egg until blended. Pour over the flour mixture and stir with a spatula just until combined. Do not overmix; a few small lumps are acceptable.
06 - Drop spoonfuls of the biscuit topping evenly over the fruit mixture, leaving small gaps for steam to escape. Sprinkle with coarse sugar if desired.
07 - Bake for 38–42 minutes until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping begins to brown too quickly, cover loosely with aluminum foil for the last 10 minutes of baking.
08 - Remove from oven and let cool for 10–15 minutes before serving. Serve warm, optionally topped with vanilla ice cream.
# Cooking Tips:
01 -
- The combination of sweet peaches and tart raspberries creates a perfect balance that makes every bite interesting
- This dessert comes together quickly but tastes like you spent all day in the kitchen
02 -
- Check on the cobbler during the last 10 minutes of baking and cover with foil if the topping is getting too dark
- Letting the cobbler cool for at least 15 minutes makes it easier to serve and lets the filling set up properly
03 -
- If your peaches arent very ripe, let them macerate with the sugar for 15 minutes before adding the other filling ingredients
- Butter your baking dish thoroughly even if it seems nonstick, because fruit sugars can be stubborn