Peach Raspberry Cobbler (Printable Version)
Fresh peaches and raspberries topped with golden buttery biscuits bake into a warm, comforting dessert perfect for summer gatherings.
# What You'll Need:
→ Fruit Filling
01 - 4 cups fresh peaches, peeled and sliced (about 4–5 medium peaches)
02 - 1 1/2 cups fresh raspberries
03 - 1/2 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Biscuit Topping
08 - 1 cup all-purpose flour
09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons baking powder
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1/3 cup whole milk
14 - 1 large egg
→ Optional for Serving
15 - Vanilla ice cream or whipped cream
# Directions:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the peeled and sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently until the fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish and spread it out in an even layer.
04 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
05 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
06 - In a small bowl, whisk together the whole milk and egg. Pour the wet mixture into the flour-butter mixture and stir gently just until combined. Be careful not to overmix.
07 - Drop spoonfuls of the biscuit dough over the fruit filling, leaving small gaps between mounds to allow steam to escape during baking.
08 - Bake on the center rack for 40 minutes, or until the biscuit topping is golden brown and the fruit filling is bubbly around the edges.
09 - Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Hints:
01 -
- The raspberry juice bleeds into the peaches and creates a magenta stained syrup you simply cannot get from either fruit alone.
- That biscuit topping lands somewhere between a scone and a dumpling, golden and crisp on top but steam softened underneath where it soaks up the fruit juices.
- It forgives sloppy measurements and impatient mixing, which makes it the most stress free dessert I know for feeding a crowd on short notice.
02 -
- If you pull the cobbler out and the topping looks pale, give it another five minutes because underbaked biscuit dough tastes raw and floury no matter how good the fruit is underneath.
- Frozen fruit works beautifully but add it to the filling still frozen, otherwise it releases a flood of liquid that turns your cobbler into a soup.
03 -
- Toss the peaches with the sugar and cornstarch first and let them sit for ten minutes before adding the raspberries, which are too delicate to handle the wait without breaking down completely.
- A sprinkle of cinnamon or nutmeg in the fruit filling adds a warmth that most people cannot identify but everyone notices is missing when it is not there.