Easy Peach and Raspberry Cobbler

Easy Peach and Raspberry Cobbler is a warm, comforting dessert that’s bursting with the natural sweetness of ripe peaches and the bright tang of fresh raspberries. Topped with a golden, buttery crust that’s crisp on the edges and soft in the center, this cobbler is everything I want in a simple fruit dessert—juicy, sweet, and absolutely satisfying.

Why You’ll Love This Recipe

I love how effortless this cobbler is to make. With minimal prep and basic pantry ingredients, I can have a bubbling, fruity dessert in the oven in no time. The combination of peaches and raspberries creates a perfect balance of sweet and tart, and the biscuit-style topping bakes up golden and delicious. Whether I’m serving it warm with a scoop of ice cream or enjoying a chilled slice the next day, this cobbler never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen peaches (peeled and sliced)

• Fresh or frozen raspberries

• Granulated sugar

• Lemon juice

• Cornstarch

• All-purpose flour

• Baking powder

• Salt

• Milk

• Butter (melted)

• Optional: cinnamon or nutmeg for added spice

Directions

1. I preheat the oven to 350°F and lightly grease a 9×9-inch baking dish or similar-sized oven-safe pan.

2. In a large bowl, I toss the sliced peaches and raspberries with sugar, lemon juice, and cornstarch. This helps create a thick, sweet filling.

3. I pour the fruit mixture into the prepared baking dish and spread it out evenly.

4. In another bowl, I whisk together the flour, baking powder, salt, and a touch more sugar if I want a sweeter topping.

5. I stir in the milk and melted butter until a thick batter forms.

6. I drop spoonfuls of the batter over the fruit, spreading it gently without completely covering the filling—some gaps are fine.

7. I bake the cobbler for 40–45 minutes, or until the topping is golden and cooked through and the fruit is bubbling around the edges.

8. I let it cool for at least 10–15 minutes before serving to allow the filling to thicken.

Servings and timing

This cobbler serves 6 to 8 people. It takes about 15 minutes to prep and 40–45 minutes to bake, with a short cooling time before serving.

Variations

Sometimes I add a pinch of cinnamon or nutmeg to the fruit for a warmer flavor. I’ve also made it with a mix of peaches, raspberries, and blueberries for a triple-berry twist. For a slightly crispier topping, I sprinkle a little sugar on the batter before baking. And when I want a shortcut, I use store-bought biscuit mix for the topping.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm a portion in the microwave for 30–40 seconds or in a 350°F oven until heated through. It also tastes great cold, especially with a spoonful of whipped cream or vanilla yogurt.

FAQs

Can I use canned fruit for this cobbler?

Yes, I’ve used canned peaches in a pinch. I drain them well and reduce the added sugar slightly, since they’re already sweetened.

Do I need to thaw frozen fruit?

If I use frozen fruit, I don’t usually thaw it—just add a few extra minutes to the baking time and watch for bubbling edges.

How do I know when the cobbler is done?

The topping should be golden brown and firm to the touch, and the fruit filling should be bubbling around the edges.

Can I make this recipe gluten-free?

Yes, I use a gluten-free flour blend in place of regular flour with good results. The texture stays soft and satisfying.

What’s the best way to serve cobbler?

I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream—it melts into the cobbler and adds an extra touch of indulgence.

Conclusion

Easy Peach and Raspberry Cobbler is one of those comforting, crowd-pleasing desserts that I turn to again and again. It’s simple to prepare, loaded with fresh fruit flavor, and finished with a soft, golden topping that soaks up all that sweet, tangy juice. Whether I’m baking it for a weekend treat or a holiday meal, this cobbler always brings warmth and joy to the table.

Easy Peach and Raspberry Cobbler

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Easy Peach and Raspberry Cobbler is a classic, comforting dessert made with juicy peaches, tangy raspberries, and a golden biscuit-style topping—simple, sweet, and perfect for any occasion.

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Ingredients

• 3 cups fresh or frozen peaches, peeled and sliced
• 1 1/2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar (plus extra for topping if desired)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup butter, melted
• Optional: 1/2 teaspoon cinnamon or nutmeg

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
2. In a large bowl, toss peaches and raspberries with sugar, lemon juice, and cornstarch. Add cinnamon or nutmeg if using.
3. Pour fruit mixture into the prepared baking dish and spread evenly.
4. In another bowl, whisk together flour, baking powder, salt, and an optional tablespoon of sugar.
5. Add milk and melted butter; stir until a thick batter forms.
6. Drop spoonfuls of batter over the fruit, spreading gently but leaving some gaps.
7. Bake for 40–45 minutes until the topping is golden and the fruit is bubbly around the edges.
8. Cool for 10–15 minutes before serving.

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Notes

• Use a mix of berries for variation (e.g., blueberries, blackberries).
• Sprinkle sugar on top before baking for a crispier finish.
• Substitute biscuit mix for the topping for a quicker version.
• Use canned peaches (drained) if fresh aren’t available; reduce added sugar slightly.
• No need to thaw frozen fruit—just add a few minutes to baking time.

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Nutrition

• Serving Size: 1 portion
• Calories: 230
• Sugar: 22g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 15mg