Peach Raspberry Cobbler
A comforting summer cobbler that combines tender peaches and tangy raspberries under a crisp, cinnamon-kissed biscuit topping. Easy to make with fresh, frozen, or canned fruit, this rustic dessert is perfect for gatherings, picnics, or cozy nights in. Serve warm with vanilla ice cream for a nostalgic treat.
Ingredients
- 4 cups sliced fresh or frozen peaches
- 2 cups fresh or frozen raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter cut into cubes
- 1 cup whole milk
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking dish.
- In a large bowl, combine the sliced peaches and raspberries with 1 cup granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir gently to coat the fruit evenly. Pour the fruit mixture into the prepared baking dish.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and 1 tablespoon sugar.
- Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Pour the milk over the flour and butter mixture, then stir gently with a spatula until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the fruit filling, spacing evenly. The topping will spread as it bakes.
- Bake for 40 to 45 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from oven and let rest for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Nutrition
Calories: 290kcalCarbohydrates: 47gProtein: 3gFat: 10gSodium: 190mgFiber: 3gSugar: 29g
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