Peach Raspberry Cobbler
A timelessly comforting cobbler featuring sweet peaches and tart raspberries baked under a golden, biscuit-like topping. Perfectly jammy and the ideal summer dessert, delicious warm with ice cream or chilled from the fridge.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 282 kcal
- 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
- 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
Preheat the oven to 375°F (190°C). Grease a 9 x 13 inch baking dish with butter or nonstick spray.
In a large bowl, combine sliced peaches, raspberries, ½ cup granulated sugar, lemon juice, cornstarch, cinnamon, and ⅛ teaspoon salt. Gently toss until fruit is evenly coated, then spread mixture into the prepared baking dish.
In another bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda, and ½ teaspoon salt.
Add cold butter pieces and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in buttermilk and vanilla extract just until combined. Do not overmix.
Use a spoon to drop dollops of cobbler dough evenly over the fruit mixture. It will not cover the entire surface and that's fine.
Sprinkle turbinado sugar over the top of the dough.
Bake for 40–45 minutes, or until topping is golden brown and fruit is bubbling around the edges.
Let cool for at least 10 minutes before serving. Enjoy warm with ice cream if desired.
Calories: 282kcalCarbohydrates: 49gProtein: 3gFat: 9gSodium: 255mgFiber: 3gSugar: 27g
Keyword summer dessert, cobbler, peach, raspberry, fruit dessert