Easy Peach and Raspberry Cobbler

If you’d asked me what my official dessert of summer is, it’s this easy peach and raspberry cobbler. No kidding, every July when I spot those fuzzy peaches at the farmer’s market (I can never resist the smell), I start plotting this cobbler. The first time I made it, I accidentally doubled the butter, and let me just say, my family never lets me forget that—though if we’re being honest, the extra-buttery version was fabulous. Also, once my nephew tried sneaking a bite before it had cooled; now he’ll always ask, “Is it safe yet?” True story.

Why You’ll Love This—Or At Least I Do

I throw this together when I want something homey and quick, but still a little impressive-looking. My family goes bonkers for this, especially because the fruit gets all bubbly and syrupy underneath the golden, slightly crunchy topping. (The edges where the topping meets the dish are the best part. Woe betide anyone who tries to claim my corner!)
Honestly, it’s great because you can swap fruit depending on what’s in your fridge. Also, if you’re in a rush and don’t have fresh peaches, frozen totally works—no shame. My only real frustration is peeling peaches (I’ve tried every hack), but usually, I just leave the skins on, and nobody notices. Or at least, they’re too busy eating to complain.

What You’ll Need (Plus My Swaps and Add-Ons)

• 4 cups sliced fresh peaches (about 4 large) – I sometimes use frozen when I’m pressed for time. My nan swore by only Yellow Cling peaches, but honestly, any type will do.
• 1 ½ cups fresh raspberries – You can use frozen or swap in blackberries if raspberries are tragically expensive.
• ½ cup white sugar – I’ve swapped half for brown sugar, and the world didn’t end.
• 2 tbsp cornstarch – sometimes a little heaping if your fruit is super juicy.
• 1 tsp vanilla extract – I’ve forgotten it before, and nobody noticed… shhh.
• 1 cup all-purpose flour (plain flour for my UK pals)
• ¾ cup white sugar (for the topping) – Again, brown sugar adds a slight toffee vibe.
• 1 ½ tsp baking powder
• ¼ tsp salt – regular old table salt works, but fancy salt isn’t necessary.
• 1 stick (½ cup or 113g) unsalted butter, melted – I’ve used salted, just skip or reduce the extra salt.
• 1 egg
• A small splash of milk if batter looks too thick (don’t stress about this)
• Optional: big pinch of cinnamon or a few drops of almond extract (when I’m feeling sassy)

How to Throw This Cobbler Together (With a Little Wiggle Room)

1. Preheat your oven to 350°F (175°C). Spray or butter a medium baking dish (somewhere around 8×8 inches, but honestly, a pie dish or anything close will work—I’ve even used a skillet in a pinch).
2. In a big bowl, toss together the sliced peaches, raspberries, half a cup of sugar, cornstarch, and vanilla extract. Give it a good stir (this is where I usually sneak a raspberry or two just to “check the quality”). Pour all that fruity goodness into your baking dish. If it looks like a fruit swamp, you’re on the right track.
3. For the topping, grab another mixing bowl and combine the flour, the second ¾ cup sugar, baking powder, and salt. Probably best to give it a quick whisk (or just stir it with a fork, no need to get fancy).
4. Crack in the egg, then pour in the melted butter. Stir until you’ve got a thick, slightly lumpy batter. If it’s so thick your spoon stands up, add a splash of milk. Don’t worry if it looks odd—it always sorts itself out while baking.
5. Dollop that batter over the fruit. It doesn’t need to be perfect; little bits of fruit peeking through are what you want. Sprinkle a pinch of cinnamon or a few drops of almond extract on top if you’re feeling bold.
6. Bake for about 40-45 minutes until the top is golden and you hear some gentle bubbling. If your oven runs hot, check it at 35—the edges can get pretty bronzed (I, uh, may have learned that the hard way).
7. Let it cool a bit before scooping. Don’t rush this step, honestly, because molten fruit lava isn’t fun on your tongue. But warm cobbler with cold vanilla ice cream? Absolute heaven.

Things I Learned (Notes)

• If your peaches are extra ripe and juicy, the cobbler might be a tad more saucy—personally, I think it’s better that way, but if you like it less runny, add an extra teaspoon of cornstarch next time around.
• I’ve forgotten to pre-melt the butter before; just zap it in the microwave for 20-30 seconds and carry on.
• Raspberries can get pricey—sometimes I just use more peaches and maybe a handful of blueberries.
• On second thought, I prefer the topping a little patchy, not a solid sheet. That way, you get more crispy bits.

Variations—What Worked and One That Didn’t

• Full berry version: Swapped all the peaches for a berry mix—delicious, but a bit tart, so up the sugar a little.
• Added a slug of bourbon to the fruit once. Nobody guessed, but it sure smelled good.
• Tried making this with canned fruit once; it got a bit mushy, but in a pinch, it’s fine—drain as much liquid as you can.
• Tried to make a gluten-free version with almond flour, but the topping went weirdly gritty and gluey. Would not recommend.

Tools and My Not-So-Secret Shortcuts

Technically, you’ll want two mixing bowls, a baking dish, measuring cups/spoons, and a spoon or spatula. But if you only have one bowl? Just wipe it out quickly between steps, no biggie.

Keeping It Fresh (Kinda)

Store leftovers tightly covered in the fridge; it’ll keep for about 2 days, honestly, but in my house it never’s made it to day two. You can reheat in the oven to bring back a bit of that fresh-baked crispness, or just microwave it, which is what I do when I want cobbler at midnight.

Serving Suggestions—My Personal Favorites

• A scoop of vanilla ice cream melting into the warm cobbler is classic.
• My sister, believe it or not, likes hers with cold cream poured over. Try it—don’t knock it till you do.
• It’s also mighty fine for breakfast with a bit of yogurt (hey, fruit and dairy = breakfast, right?).

Pro Tips (Or, Things I’ve Messed Up So You Don’t Have To)

• Don’t skip the cooling step—one time, I tried to serve it straight away, and the whole middle just collapsed. If you want at least a little structure, let it set for 20-30 min.
• If you use frozen fruit, don’t bother thawing completely; just toss it with a little extra cornstarch.
• I once thought using less sugar would be smart. It tasted okay, but honestly, just enjoy the treat!

FAQs (Real Questions, Honestly)

• Can I use nectarines or plums instead of peaches?
  Totally. Nectarines are super similar, and plums add a zingy tartness. I find the combo oddly refreshing—maybe too refreshing for my dad, but he’s a peach loyalist.
• Is it ok to make this ahead?
  Yep! Actually, I think this tastes even better the next day—flavors marry, as my aunt says. Just reheat gently so the topping stays a bit crisp.
• What size baking dish should I use?
  I usually reach for my standard 8×8-inch dish, but any dish with similar capacity works. I made this once in a lasagna pan because everything else was dirty, and it was just a bit thinner but still great.
• How do I keep the topping from going soggy?
  Don’t cover the cobbler until it cools, or the steam turns your topping to mush. I’ve made this mistake at least twice!
• Can I halve or double the recipe?
  Go for it—this is one of those forgiving bakes. Halve it for a smaller crowd or double for big family get-togethers. Just adjust the baking time up or down as needed.

So if your summer needs something sweet, messy, and full of personality (kind of like my family gatherings), give this easy peach and raspberry cobbler a go. You might find yourself defending the crispy edge, too—just saying.

★★★★★ 4.50 from 17 ratings

Easy Peach and Raspberry Cobbler

yield: 6 servings

prep: 20 mins

cook: 45 mins

total: 50 mins

A simple, delicious peach and raspberry cobbler featuring juicy fruit and a tender, buttery topping. This dessert is easy enough for busy weeknights yet perfect for summer celebrations.

🖨️ Print Pin Recipe

Ingredients

• 4 cups sliced fresh peaches (about 4 large) – I sometimes use frozen when I’m pressed for time. My nan swore by only Yellow Cling peaches, but honestly, any type will do.
• 1 ½ cups fresh raspberries – You can use frozen or swap in blackberries if raspberries are tragically expensive.
• ½ cup white sugar – I’ve swapped half for brown sugar, and the world didn’t end.
• 2 tbsp cornstarch – sometimes a little heaping if your fruit is super juicy.
• 1 tsp vanilla extract – I’ve forgotten it before, and nobody noticed… shhh.
• 1 cup all-purpose flour (plain flour for my UK pals)
• ¾ cup white sugar (for the topping) – Again, brown sugar adds a slight toffee vibe.
• 1 ½ tsp baking powder
• ¼ tsp salt – regular old table salt works, but fancy salt isn’t necessary.
• 1 stick (½ cup or 113g) unsalted butter, melted – I’ve used salted, just skip or reduce the extra salt.
• 1 egg
• A small splash of milk if batter looks too thick (don’t stress about this)
• Optional: big pinch of cinnamon or a few drops of almond extract (when I’m feeling sassy)

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Spray or butter a medium baking dish (somewhere around 8×8 inches, but honestly, a pie dish or anything close will work—I’ve even used a skillet in a pinch).
2. 2
   In a big bowl, toss together the sliced peaches, raspberries, half a cup of sugar, cornstarch, and vanilla extract. Give it a good stir (this is where I usually sneak a raspberry or two just to “check the quality”). Pour all that fruity goodness into your baking dish. If it looks like a fruit swamp, you’re on the right track.
3. 3
   For the topping, grab another mixing bowl and combine the flour, the second ¾ cup sugar, baking powder, and salt. Probably best to give it a quick whisk (or just stir it with a fork, no need to get fancy).
4. 4
   Crack in the egg, then pour in the melted butter. Stir until you’ve got a thick, slightly lumpy batter. If it’s so thick your spoon stands up, add a splash of milk. Don’t worry if it looks odd—it always sorts itself out while baking.
5. 5
   Dollop that batter over the fruit. It doesn’t need to be perfect; little bits of fruit peeking through are what you want. Sprinkle a pinch of cinnamon or a few drops of almond extract on top if you’re feeling bold.
6. 6
   Bake for about 40-45 minutes until the top is golden and you hear some gentle bubbling. If your oven runs hot, check it at 35—the edges can get pretty bronzed (I, uh, may have learned that the hard way).
7. 7
   Let it cool a bit before scooping. Don’t rush this step, honestly, because molten fruit lava isn’t fun on your tongue. But warm cobbler with cold vanilla ice cream? Absolute heaven.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 3gg

Fat: 11gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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