Easy Peach And Raspberry Cobbler Recipe

There’s something undeniably comforting about a warm cobbler fresh from the oven—the way the fruit bubbles up around golden, biscuit-like topping is pure joy. This Easy Peach and Raspberry Cobbler hits all the right notes with sweet, juicy fruit and a soft, golden crust that’s crisp on the edges and tender in the middle.

I first made this cobbler on a lazy summer afternoon when I had a surplus of ripe peaches and some raspberries begging to be used. What started as a spontaneous dessert quickly became a family favorite, requested at nearly every gathering and potluck since.

With only a handful of pantry staples and about 15 minutes of prep, this cobbler is perfect for busy days or last-minute guests. Let’s dive into what makes it a go-to treat in any season.

Why You’ll Love This Easy Peach and Raspberry Cobbler

Get ready to fall in love with your new favorite quick dessert. This Easy Peach and Raspberry Cobbler delivers big flavor with minimal effort—ideal for weeknights or unexpected company.

First off, it’s incredibly simple to make. With no fancy techniques or tools required, even novice bakers can confidently pull this together. Just toss the fruit, mix the topping, and bake—done!

This cobbler is also budget-friendly. Fresh or frozen fruit both work beautifully, so you can take advantage of what’s in season or what’s already in your freezer.

It’s also versatile. Not a fan of raspberries? Swap in blueberries or blackberries. Want it sweeter or more tart? You’re in control of the flavor balance.

And finally, it’s crowd-pleasing. Whether it’s served warm with a scoop of vanilla ice cream or eaten straight from the pan the next morning (no judgment!), this cobbler always disappears quickly.

Once you try it, you’ll see why this recipe earns a permanent spot in your dessert rotation.

Ingredients Notes

The magic of this cobbler lies in its fresh, juicy fruit and that buttery, slightly crisp topping. Each ingredient is carefully chosen to bring out the best flavors and textures.

Peaches are the heart of this cobbler. When in season, fresh peaches are unbeatable—soft, sweet, and fragrant. Slice them thin for the best results, and peel them if you prefer a smoother texture. No fresh peaches? Frozen or even canned peaches (drained well) are great substitutes.

Raspberries add a tart punch that perfectly balances the sweetness of the peaches. Their bright red color also makes the dish pop visually. Use fresh raspberries when you can, but frozen work just fine too—don’t thaw them before baking to prevent sogginess.

All-purpose flour forms the base of the cobbler topping. It helps create that perfect biscuit-like texture that crisps at the edges while staying soft inside. You could substitute with a 1:1 gluten-free flour blend if needed.

Granulated sugar sweetens both the fruit filling and the topping. I like to use just enough to enhance the natural fruit flavor without overpowering it. You can adjust the amount depending on how ripe or tart your fruit is.

Butter is the key to that golden, rich topping. Make sure it’s cold when you cut it into the flour—this helps create those irresistible, tender pockets in the topping as it bakes.

As for tools, all you really need is a mixing bowl, a spoon, and a baking dish (an 8x8 or 9x9-inch pan works perfectly). No mixer required, which keeps clean-up simple.

How To Make This Easy Peach and Raspberry Cobbler

Making this cobbler is as simple as stirring, layering, and baking. You don’t need any special techniques—just a little time and a lot of anticipation.

Start by preheating your oven to 375°F (190°C). While it heats, prepare your fruit filling. In a large bowl, toss the sliced peaches and raspberries with a bit of sugar, lemon juice, and a touch of flour or cornstarch. This mixture will help the fruit release its juices and thicken slightly as it bakes.

Transfer the fruit mixture into a greased baking dish, spreading it evenly. You should see vibrant pops of pink and orange—don’t worry if the juices start to gather; they’ll turn syrupy and delicious in the oven.

Now, it’s time for the topping. In another bowl, combine flour, baking powder, salt, and sugar, then cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add milk or cream, stirring gently until just combined. Don’t overmix—it should look like a soft biscuit dough.

Dollop the topping over the fruit in heaping spoonfuls, leaving a bit of space between each drop so the fruit can bubble up. It doesn’t have to be perfect—that rustic look is part of the charm.

Bake for 35–40 minutes, or until the topping is golden brown and the fruit filling is bubbling up around the edges. Let it rest for about 10 minutes before serving. This helps the filling thicken slightly and keeps you from burning your tongue on that molten fruit!

From prep to plate, this cobbler takes just under an hour. The hardest part? Waiting for it to cool just enough to dig in.

Storage Options

Leftover cobbler (if you’re lucky enough to have any!) stores beautifully. Let it cool to room temperature, then cover the baking dish tightly with foil or transfer to an airtight container.

You can keep it in the refrigerator for up to 4 days. The topping will soften a bit over time, but the flavors continue to develop, making each bite better than the last.

To freeze, portion the cobbler into individual servings and freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

To reheat, pop a serving into the microwave for about 45 seconds, or rewarm in a 300°F oven until heated through. Add a scoop of ice cream and no one will ever guess it wasn’t freshly baked.

Variations and Substitutions

This cobbler is endlessly adaptable, which is one of the many reasons I make it all year long.

If you’re not a raspberry fan, try blueberries or blackberries for a slightly different flavor profile. They still offer that juicy tartness that plays beautifully with peaches.

Out of peaches? Nectarines, plums, or apricots work beautifully in their place. Just slice them similarly and keep the ratios the same.

For a warmer flavor twist, add a pinch of cinnamon or nutmeg to the fruit filling. These spices pair beautifully with stone fruit and add cozy, fall-like vibes.

Want a crunchier topping? Sprinkle a tablespoon of turbinado sugar or a few sliced almonds over the dough before baking. It adds a delightful texture that contrasts nicely with the soft fruit.

And for a dairy-free version, substitute plant-based butter and milk—the results are still tender and flavorful.

Don’t be afraid to experiment and make this cobbler your own. Whether you’re using up summer produce or craving something sweet in the dead of winter, this dessert adapts beautifully to whatever’s in your kitchen.

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