This Easy Peach and Raspberry Cobbler is a warm, fruity dessert that’s bursting with sweet peaches and tart raspberries, all baked under a soft, golden, biscuit-like topping. It’s the kind of comforting treat I love to make when fresh fruit is in season—or when I want something quick and delicious with frozen fruit on hand.
Why You’ll Love This Recipe
I love this cobbler because it’s incredibly simple to throw together with just a few pantry staples and juicy fruit. The combination of peaches and raspberries gives the perfect balance of sweet and tart, and the topping is fluffy, buttery, and golden. I serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and it never lasts long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen sliced peaches
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Fresh or frozen raspberries
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Granulated sugar
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, melted
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Milk
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Lemon juice
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Optional: ground cinnamon or vanilla extract for added flavor
Directions
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I preheat the oven to 375°F (190°C).
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In a large bowl, I toss the peaches and raspberries with a bit of sugar and lemon juice, then pour the fruit into a greased baking dish.
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In a separate bowl, I mix the flour, remaining sugar, baking powder, and salt.
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I stir in the melted butter and milk until a thick batter forms.
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I drop spoonfuls of the batter over the fruit, spreading gently but not covering completely—it’s okay if some fruit peeks through.
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I bake for 35–40 minutes, until the topping is golden brown and the fruit is bubbly.
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I let it cool for a few minutes before serving warm.
Servings and timing
This cobbler serves about 6 to 8 people. It takes me around 10–15 minutes to prep and 35–40 minutes to bake, so it’s ready in under an hour.
Variations
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I mix in blueberries or blackberries for a different berry twist.
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When I want it extra spiced, I add a dash of cinnamon or nutmeg to the fruit.
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I use buttermilk instead of regular milk for a tangy, tender topping.
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For a crispier top, I sprinkle coarse sugar over the batter before baking.
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I sometimes swap in canned peaches (drained) when fresh fruit isn’t in season.
storage/reheating
I store any leftovers covered in the fridge for up to 3 days. To reheat, I warm individual servings in the microwave for 30–60 seconds or reheat the whole dish in the oven at 350°F (175°C) until warmed through. The topping stays crispier in the oven.
FAQs
Can I use frozen fruit?
Yes, I often use frozen peaches and raspberries straight from the freezer—no need to thaw. I just add a few extra minutes to the baking time.
What’s the best pan size to use?
I use a 9×9-inch square baking dish or similar-sized casserole dish. A deep pie dish also works well.
Can I make this cobbler dairy-free?
Yes, I use plant-based butter and non-dairy milk like almond or oat milk. The texture stays soft and delicious.
How do I know when it’s done?
I look for a golden-brown topping and bubbly fruit around the edges. A toothpick inserted in the topping should come out clean.
Can I make it ahead of time?
I prefer it fresh, but I sometimes bake it a few hours ahead and reheat gently in the oven before serving.
Conclusion
This Easy Peach and Raspberry Cobbler is one of my favorite quick desserts. It’s sweet, fruity, and satisfying with just the right amount of tang from the raspberries. Whether I’m serving it at a summer gathering or cozying up with it on a cool evening, it’s always a crowd-pleaser—and incredibly simple to make.
