This Easy Peach and Raspberry Cobbler is everything I want in a quick summer dessert—juicy, sweet fruit bubbling under a golden, buttery topping. The combination of ripe peaches and tart raspberries gives every bite the perfect balance of sweet and tangy, and it’s incredibly easy to throw together with minimal prep.
Why You’ll Love This Recipe
I love how simple this cobbler is to make—no fancy equipment or complicated steps. It uses fresh or frozen fruit, a handful of pantry staples, and bakes into a warm, comforting dessert that’s perfect on its own or topped with a scoop of vanilla ice cream. Whether I’m making it for a crowd or just for myself, this cobbler always feels like a cozy treat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the fruit filling:
fresh or frozen peaches (peeled and sliced)
fresh or frozen raspberries
granulated sugar
lemon juice
cornstarch (for thickening)
cinnamon (optional)
for the topping:
all-purpose flour
granulated sugar
baking powder
salt
milk
unsalted butter, melted
vanilla extract
directions
-
I preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
-
In a large bowl, I combine the peaches, raspberries, sugar, lemon juice, cornstarch, and cinnamon (if using). I mix gently, then pour the fruit mixture into the prepared baking dish.
-
In another bowl, I whisk together the flour, sugar, baking powder, and salt. I stir in the milk, melted butter, and vanilla until just combined.
-
I spoon the batter evenly over the fruit—it doesn’t need to cover it completely; it will spread as it bakes.
-
I bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling.
-
I let it cool slightly before serving, and if I want to take it over the top, I serve it warm with vanilla ice cream or whipped cream.
Servings and timing
This recipe makes 6–8 servings. It takes about 15 minutes to prep and 40–45 minutes to bake, so dessert is ready in under an hour.
Variations
Sometimes I use all peaches or swap in blackberries or blueberries depending on what I have. I’ve also added a pinch of nutmeg to the topping for extra warmth. When I want it a little richer, I stir a bit of heavy cream into the batter. For a gluten-free version, I use a 1:1 gluten-free baking flour.
storage/reheating
I store leftovers in the fridge, covered, for up to 3 days. To reheat, I warm individual portions in the microwave or pop the whole dish in the oven at 325°F until heated through. It’s also delicious cold the next morning as a sweet breakfast.
FAQs
Can I use canned peaches?
Yes, I’ve used canned peaches in a pinch—just make sure to drain them well and reduce the sugar slightly since they’re already sweetened.
Can I make this ahead of time?
Yes, I prepare it earlier in the day and bake it just before serving. Or I bake it ahead and reheat it right before dessert time.
Can I use frozen fruit?
Absolutely. I don’t even thaw the fruit first—I just add a little extra cornstarch to absorb the extra juices.
What if I want a crispier topping?
I sprinkle a little coarse sugar on top before baking to give the crust a light crunch.
Can I double the recipe?
Yes, I double the ingredients and bake it in a 9×13-inch dish. I add a few extra minutes to the bake time and watch for that golden top and bubbling edges.
Conclusion
Easy Peach and Raspberry Cobbler is a warm, bubbly dessert that’s as simple to make as it is delicious to eat. With sweet fruit, a soft golden topping, and that perfect just-baked aroma, it’s the kind of dessert I’ll keep coming back to all summer long—and honestly, all year round.
Print
Easy Peach and Raspberry Cobbler
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Peach and Raspberry Cobbler is a warm, golden-baked dessert bursting with juicy peaches and tart raspberries. It’s made with simple pantry staples and comes together in under an hour for the perfect summer treat. Whether served solo or topped with vanilla ice cream, this cobbler is sweet, tangy, and irresistibly cozy.
Ingredients
- For the fruit filling:
- 3 cups fresh or frozen peaches (peeled and sliced)
- 1 1/2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 1/2 tbsp cornstarch
- 1/2 tsp cinnamon (optional)
- For the topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
-
In a large bowl, mix peaches, raspberries, sugar, lemon juice, cornstarch, and cinnamon. Pour into prepared baking dish.
-
In a separate bowl, whisk flour, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until just combined.
-
Spoon batter evenly over the fruit. It’s okay if some fruit is exposed—the topping will spread while baking.
-
Bake for 40–45 minutes until golden brown and bubbly.
-
Let cool slightly. Serve warm with ice cream or whipped cream if desired.
Notes
- Swap raspberries for blackberries or blueberries, or use all peaches.
- For extra richness, stir 2 tbsp of cream into the batter.
- Sprinkle coarse sugar on top before baking for a crunchy crust.
- Use a gluten-free 1:1 flour blend to make this recipe gluten-free.
- Frozen fruit works great—just add an extra 1/2 tbsp cornstarch to offset the moisture.
Your email address will not be published. Required fields are marked *