Peach and Raspberry Cobbler (Printable Version)

Fresh peaches and raspberries bake under a golden biscuit topping in this easy American dessert.

# What You Need:

→ Fruit Filling

01 - 4 cups ripe peaches, peeled, pitted, and sliced
02 - 1 ½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tbsp lemon juice
06 - 1 tsp vanilla extract

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1 ½ tsp baking powder
10 - ¼ tsp salt
11 - ½ cup unsalted butter, cold and cubed
12 - ⅓ cup whole milk
13 - 1 large egg

→ Optional

14 - 1 tbsp coarse or turbinado sugar

# How to Make It:

01 - Preheat the oven to 375°F. Lightly grease a 2-quart baking dish.
02 - In a large bowl, combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat. Transfer mixture to the prepared baking dish.
03 - In another bowl, whisk together flour, ¼ cup sugar, baking powder, and salt.
04 - Add cold, cubed butter to the flour mixture. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
05 - In a small bowl, whisk together milk and egg. Pour over the flour mixture and stir until just combined.
06 - Drop spoonfuls of the biscuit topping evenly over the fruit. Sprinkle with coarse sugar, if using.
07 - Bake for 38-42 minutes, until the topping is golden and the fruit is bubbling. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
08 - Remove from oven and let cool slightly before serving. Enjoy warm, optionally with vanilla ice cream.

# Expert Advice:

01 -
  • The jammy raspberries cut through the sweetness of peaches in a way that feels intentional, not accidental
  • The biscuit topping is somewhere between a cake and a cookie, which is exactly the right texture for bubbling fruit
  • You can assemble it in about 20 minutes and let the oven do the rest of the work
02 -
  • If the biscuits start browning too fast, tent the whole thing with foil for the last 10 minutes—better to sacrifice some color than burn the topping
  • The fruit needs to bubble vigorously around the edges or the filling won't have thickened properly, so don't rush this part
  • Letting it cool for at least 15 minutes feels impossible but the fruit filling sets up better and won't run everywhere when you scoop it
03 -
  • Sprinkle the coarse sugar right before baking—if you do it too early, it dissolves into the dough and you lose that crunch
  • Put a baking sheet on the rack below your cobbler to catch any fruit bubble-overs, because ovens are miserable to clean

Go Back