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Peach Cobbler

Peach-raspberry cobbler with a golden, buttery crust that forms on top as the peaches and raspberries bleed juices through while baking. Expect burgundy-red swirls from the raspberry filling and a caramelized, multi-fruited texture in every bite.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup fresh peaches Peeled and sliced.
  • 0.75 cup granulated sugar For filling.
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 0.5 cup fresh raspberries Added to peach filling.
Cobbler topping
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.75 cup whole milk
  • 0.5 cup unsalted butter Melted (1/2 cup).
  • 1 tbsp baking powder
  • 0.25 tsp salt
To serve
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prepare and bake
  1. Preheat oven to 350°F. Pour 1/2 cup melted butter into a 9x13 dish and let it spread evenly for the base.
  2. Mix the cobbler batter ingredients, then pour batter over the butter in the dish.
  3. Toss peaches, raspberries, sugar, lemon juice, and cinnamon until evenly combined.
  4. Spoon the peach-raspberry mixture over the batter without stirring, so the fruit sits on top of the batter layer.
  5. Bake for 45-55 minutes, until the cobbler is golden and raspberry juice bleeds through the crust.
  6. Serve warm with vanilla ice cream.

Notes

Pro tip: use well-drained, peeled peach slices so the top sets into a distinct crust while the raspberry juices create burgundy-red swirls. Store leftovers in the refrigerator up to 3 days; rewarm in the oven or microwave. Freezing is not recommended due to fruit texture changes. For a lighter option, swap whole milk for low-fat milk and use half the butter in the topping.