Is there a more comforting way to celebrate summer’s bounty than with a bubbling cobbler fresh from the oven? If you’ve ever wondered how to combine seasonal fruits into a quick yet impressive dessert, this easy peach and raspberry cobbler may be the answer. Brimming with succulent peaches and vibrant raspberries, and finished with a tender, golden topping, this treat is guaranteed to win hearts—and it’s ready in just 45 minutes.
Whether you’re hosting a backyard BBQ or craving something cozy on a cool evening, this cobbler is both simple to prepare and hard to resist.
Why You’ll Love This Recipe
- Fast and fuss-free: Just 15 minutes to prep and a 30-minute bake.
- Bright and seasonal: Showcases the flavor of sun-ripened peaches and juicy raspberries.
- Versatile: Enjoy it on its own or topped with ice cream or custard.
- Crowd favorite: Perfect for gatherings, potlucks, or family dinners.
Ingredients
For the Fruit Filling:
- 5 ripe peaches, sliced into wedges (no need to peel)
- 1 cup (125 g) fresh raspberries
- 1/2 cup (75 g) caster sugar
For the Cobbler Topping:
- 1/2 cup (90 g) cold butter (salted or unsalted)
- 2/3 cup (90 g) caster sugar
- 1 cup (140 g) plain flour
- 1 teaspoon baking powder
- 2 teaspoons milk (add more if needed)
- 2 tablespoons flaked almonds
- Zest of 1 lemon
How to Make Peach and Raspberry Cobbler
1. Preheat the Oven
Set your oven to 160°C (fan) or 170°C (conventional).
2. Prepare the Fruit
Slice the peaches into thick wedges and combine with raspberries in a bowl. Toss gently with the caster sugar, then transfer the mixture to a greased, ovenproof baking dish.
3. Make the Cobbler Topping
In a large mixing bowl, stir together flour, baking powder, and sugar. Add cold butter and rub in with your fingers until the mixture resembles coarse crumbs. Pour in milk and mix until the dough comes together, similar to soft cookie dough.
4. Assemble and Bake
Spoon dollops of the cobbler dough over the fruit. Don’t worry about covering it completely. Sprinkle with flaked almonds and a bit of demerara sugar if desired.
Bake for 25 to 30 minutes, until the top is lightly browned and the fruit mixture is bubbling at the edges.
Helpful Tips
- No need to peel: Peach skin becomes soft in baking and adds texture.
- Adjust consistency: Add an extra teaspoon of milk if the dough is too dry.
- Golden top: A sprinkle of demerara sugar creates a lovely crunch.
- Serve hot: Best enjoyed straight from the oven with a scoop of vanilla ice cream.
Substitutions and Variations
- Fruits: Try nectarines, blueberries, or blackberries.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free: Substitute plant-based butter and almond milk.
- Spiced: Add a pinch of cinnamon or nutmeg to the fruit filling for warmth.
Frequently Asked Questions
Can I use frozen fruit? Yes, just thaw and drain excess liquid before using.
How do I know when it’s done? The cobbler should be golden on top and the fruit should be bubbling at the edges.
Do I have to use almonds? No, they’re optional but add a nice crunch and visual appeal.
Storage Instructions
Let the cobbler cool to room temperature, then cover and refrigerate for up to 3 days. Reheat in the oven at 150°C (300°F) until warmed through. Avoid microwaving, as it may make the topping soggy.
Conclusion
This easy peach and raspberry cobbler is the ultimate summer dessert—vibrant, juicy, and impossibly simple. Whether you serve it straight from the oven or topped with ice cream, it’s sure to become a seasonal favorite.
Love this recipe? Try it out, snap a photo, and tag us! For more fruit-filled desserts, explore our growing collection of easy baking recipes.
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Easy Peach and Raspberry Cobbler
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Easy Peach and Raspberry Cobbler is a quick summer dessert made with ripe peaches, juicy raspberries, and a golden biscuit topping. Try it today!
Ingredients
Fruit Filling:
5 ripe peaches, sliced into wedges
1 cup (125 g) fresh raspberries
1/2 cup (75 g) caster sugar
Cobbler Topping:
1/2 cup (90 g) cold butter
2/3 cup (90 g) caster sugar
1 cup (140 g) plain flour
1 tsp baking powder
2 tsp milk (more if needed)
2 tbsp flaked almonds
Zest of 1 lemon
Instructions
1. Preheat the Oven
Set your oven to 160°C (fan) or 170°C (conventional).
2. Prepare the Fruit
Slice the peaches into thick wedges and combine with raspberries in a bowl. Toss gently with the caster sugar, then transfer the mixture to a greased, ovenproof baking dish.
3. Make the Cobbler Topping
In a large mixing bowl, stir together flour, baking powder, and sugar. Add cold butter and rub in with your fingers until the mixture resembles coarse crumbs. Pour in milk and mix until the dough comes together, similar to soft cookie dough.
4. Assemble and Bake
Spoon dollops of the cobbler dough over the fruit. Don’t worry about covering it completely. Sprinkle with flaked almonds and a bit of demerara sugar if desired.
Bake for 25 to 30 minutes, until the top is lightly browned and the fruit mixture is bubbling at the edges.
Notes
No need to peel peaches unless preferred.
Add a splash more milk if the dough feels too dry.
For extra crunch, top with demerara sugar.
Store in fridge for up to 3 days; reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes