Peach Cobbler with Raspberries
A warm, sweet dessert that combines soft peaches and tart raspberries under a light batter, perfect for summer.
Ingredients
Fruit Filling
- 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.
Batter
- 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
Instructions
Preparation
- 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.
Batter Mixing
- In another bowl, mix the flour, remaining sugar, baking powder, and salt.
- Stir in the milk, melted butter, and vanilla extract until well combined.
Baking
- 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.
- Let it rest a few minutes before serving.
Notes
Serve warm in bowls with a scoop of vanilla ice cream or a dollop of whipped cream. A small mint leaf on top looks nice. Store covered in the fridge for up to 3-4 days; reheat at 350°F (175°C) for 10-15 minutes.