Name: Peach Cobbler with Raspberries
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 cups peaches, sliced (Use ripe but firm peaches for best texture.); 2 cups raspberries (If using frozen, do not thaw completely.); 1/2 cup sugar (Use more if fruit is very tart.); 1 cup all-purpose flour (Use gluten-free flour if needed.); 1 cup milk; 1/2 cup butter, melted; 1 cup sugar (Adjust sweetness to taste.); 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract

A warm, simple dessert for summer that is easy to make.

Table of Contents

introduction

This Peach Cobbler with Raspberries is a warm, sweet dessert that feels like summer. It mixes soft peaches and tart raspberries under a light batter. If you like peach dishes, try a light starter like peach bruschetta with whipped ricotta as a simple side before the cobbler.

why make this recipe

It uses simple pantry ingredients.
You can make it fast and serve warm.
The mix of sweet peaches and tart raspberries tastes fresh.
It works for family meals or a small party.

how to make Peach Cobbler with Raspberries

Make the fruit filling first, then mix the batter and pour it over the fruit. Bake until the top is golden and the fruit is bubbly. Let it rest a few minutes before serving.

Ingredients :

4 cups peaches, sliced
2 cups raspberries
1 cup sugar
1 cup all-purpose flour
1 cup milk
1/2 cup butter, melted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Directions :

Preheat the oven to 350°F (175°C).
In a large bowl, combine the sliced peaches, raspberries, and 1/2 cup of sugar. Mix well and pour into a greased baking dish.
In another bowl, mix the flour, remaining sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until well combined.
Pour the batter over the fruit in the baking dish.
Bake for 40-45 minutes or until the top is golden brown and the fruit is bubbly.
Serve warm, ideally with a scoop of vanilla ice cream.

how to serve Peach Cobbler with Raspberries

Serve warm in bowls. Add a scoop of vanilla ice cream or a dollop of whipped cream. A small mint leaf on top looks nice.

how to store Peach Cobbler with Raspberries

In the fridge: cover and store up to 3–4 days.
To reheat: warm in a 350°F (175°C) oven for 10–15 minutes.
To freeze: cool fully, wrap well, and freeze up to 2 months. Thaw in the fridge before reheating.

tips to make Peach Cobbler with Raspberries

Use ripe but firm peaches for best texture.
If fruit is very tart, add a bit more sugar to the filling.
Do not overmix the batter; a few lumps are fine.
If using frozen berries, do not thaw them fully to avoid a very runny filling.

variation (if any)

Swap raspberries for blueberries or blackberries.
Add 1/2 teaspoon cinnamon to the batter for warm spice.
For a crunchy top, sprinkle oats or chopped nuts over the batter before baking.
Use gluten-free flour if needed.

FAQs

Q: Can I use frozen peaches or raspberries?
A: Yes. Use frozen fruit straight from the freezer. Baking time may be a few minutes longer.

Q: How do I know when it is done?
A: The top should be golden brown and the fruit should bubble at the sides. A toothpick in the batter should come out clean or with a few crumbs.

Q: Can I make this ahead of time?
A: Yes. Prepare and bake completely, then cool and keep in the fridge. Reheat before serving.

Q: Can I reduce the sugar?
A: Yes. You can lower sugar in the filling or batter to taste, but very ripe fruit may need less sugar.

Q: Is this good with other toppings?
A: Yes. Try caramel sauce, a sprinkle of cinnamon sugar, or a scoop of lemon sorbet for a twist.

Conclusion

For another take on a peach and berry cobbler, see Raspberry Peach Cobbler Recipe | Barbara Bakes.