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.
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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.
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Spoon batter evenly over the fruit. It’s okay if some fruit is exposed—the topping will spread while baking.
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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.
