Delicious Homemade Peach Raspberry Cobbler Recipe

There’s nothing quite like a warm, bubbling peach raspberry cobbler fresh out of the oven — sweet, juicy fruit tucked beneath a golden, buttery crust. Whether you’re looking for the perfect summer dessert or a cozy treat for cooler days, this delightful cobbler hits all the right notes. Keep reading to discover how to bring this irresistible classic to life in your own kitchen.

Peach Raspberry Cobbler

Description

There is something soul-soothing about fruit bubbling beneath a golden crust, filling the kitchen with buttery warmth and the sweet scent of sun-kissed peaches. This peach raspberry cobbler is my go-to dessert when I want something rustic, crowd-pleasing, and full of nostalgic charm. The juicy filling strikes a perfect balance between sweet and tart thanks to ripe peaches and vibrant raspberries. Topped with a soft biscuit-style crust that crisps at the edges and melts into the fruit below, it is the kind of dessert that disappears quickly at the table.

I remember the first time I made this version for a summer picnic — it came out of the oven just barely set, with hints of berry juice seeping between the cobbled topping domes. We spooned it into bowls with scoops of vanilla ice cream and not a crumb was left. My favorite part? It is incredibly forgiving. Whether you use fresh fruit from the farmer’s market or frozen pieces stashed from last summer, this cobbler turns out perfect every single time.

Why You’ll Love This Recipe

• Uses simple pantry staples and versatile fruit combos
• Perfectly balanced sweetness with a buttery topping
• Can be made with fresh or frozen fruit — no need to thaw
• Only one bowl and one baking dish needed
• Flexible for gluten-free or dairy-free substitutions

Serving and Storage Tips

Serve this cobbler warm, room temperature, or even chilled. Warm with a scoop of vanilla bean ice cream is my personal favorite — the cream melts into the pools of fruit and fluffy biscuit topping.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat a portion in the microwave for about 30 to 45 seconds, or warm the entire dish in a 350 degree Fahrenheit oven for 10 to 15 minutes until hot and bubbly again.

To freeze, let the baked cobbler cool completely. Wrap the dish tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

If you want to prep ahead, combine the fruit filling ingredients and refrigerate up to 24 hours in advance. Add the topping just before baking to ensure it rises beautifully.

Course, Cuisine, Keywords

Dessert, American, summer dessert, cobbler, peach, raspberry, fruit dessert

Servings, Prep Time, Cook Time, Total Time, Serving Size

Ingredients

• 5 cups sliced peaches fresh or frozen
• 1 ½ cups fresh raspberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt

For the cobbler topping:

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter cut into pieces
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar for topping

Equipment

• Mixing bowls
• 9 x 13 inch baking dish
• Measuring cups and spoons
• Whisk
• Pastry cutter or fork
• Oven

Instructions

1. Preheat the oven: Set the oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking dish with butter or nonstick spray.
2. Make the fruit filling: In a large mixing bowl, gently toss the sliced peaches, raspberries, granulated sugar, lemon juice, cornstarch, cinnamon, and salt until evenly coated.
3. Assemble in dish: Spread the fruit mixture into the bottom of the prepared baking dish in an even layer.
4. Whisk dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
5. Cut in butter: Add the cold butter pieces and use a pastry cutter or fork to work the butter into the flour mixture until it forms pea-sized crumbs. I like to leave some larger pieces for a more rustic texture.
6. Add liquid ingredients: Stir in the buttermilk and vanilla extract just until combined. The batter will be slightly thick and sticky — that is exactly what you want.
7. Drop topping: Use a spoon to drop dollops of the dough over the fruit. It is fine if some fruit peeks through. Cobbler gets its name from that uneven, ‘cobbled’ look.
8. Finish and bake: Sprinkle the turbinado sugar lightly over the top for crunch. Bake for 40 to 45 minutes, until the topping is golden brown and fruit is bubbling.
9. Cool and serve: Let cool at least 10 minutes before serving to allow the fruit juices to thicken. Serve warm with a scoop of vanilla ice cream if you like.

Nutrition per Serving

For even more flavor, stir a pinch of cardamom or a splash of almond extract into the fruit. If your fruit is very sweet, reduce the sugar just slightly to let the natural flavors shine.

FAQ

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