Peach Raspberry Cobbler (Printable)
Juicy peaches and tart raspberries baked beneath a golden biscuit topping — best warm with vanilla ice cream.
# What You'll Need:
→ Fruit Filling
01 - 4 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)
02 - 1½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon fresh lemon juice
06 - ½ teaspoon vanilla extract
07 - Pinch of salt
→ Biscuit Topping
08 - 1 cup all-purpose flour
09 - ¼ cup granulated sugar
10 - 1½ teaspoons baking powder
11 - ¼ teaspoon salt
12 - ½ cup unsalted butter, cold and cut into cubes
13 - ⅓ 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. Lightly grease a 2-quart baking dish with butter or non-stick 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 into the dry ingredients 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, as this will make the topping tough.
07 - Drop spoonfuls of the biscuit dough evenly over the fruit filling, leaving small gaps between mounds to allow steam to escape during baking.
08 - Place the baking dish in the preheated oven and bake for 40 minutes, or until the biscuit topping is golden brown and the fruit filling is bubbly around the edges.
09 - Remove from the oven and let the cobbler cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
# Expert Tips:
01 -
- The biscuit topping bakes up crisp on the edges and tender underneath, soaking up just enough peach juice without turning to mush.
- Raspberries bring a tartness that keeps the whole thing from tasting like candy, which is exactly what summer desserts should do.
- It comes together in about the same time it takes to brew a pot of coffee and clean the kitchen.
02 -
- If you use frozen fruit, do not thaw it first, as thawed frozen fruit releases way more liquid and you will end up with soup under your biscuit.
- Check the cobbler at the 35 minute mark because ovens vary wildly and a burned topping is heartbreaking after all that peeling and slicing.
03 -
- Grate your cold butter on the large holes of a box grater instead of cubing it, as the smaller pieces incorporate faster and more evenly into the flour.
- Sprinkle a bare teaspoon of sugar on top of the biscuit dough right before baking for a subtle crunch that makes the topping irresistible.