Peach and Raspberry Cobbler (Printable)

Sweet peaches and raspberries baked beneath golden, buttery biscuits for a perfect summer treat.

# What You'll Need:

→ Fruit Filling

01 - 4 cups ripe peaches, peeled, pitted, and sliced (about 4-5 medium peaches)
02 - 1 ½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tbsp lemon juice
06 - 1 tsp vanilla extract

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1 ½ tsp baking powder
10 - ¼ tsp salt
11 - ½ cup unsalted butter, cold and cubed
12 - ⅓ cup whole milk
13 - 1 large egg

→ Optional Topping

14 - 1 tbsp coarse or turbinado sugar for sprinkling

# How-To Steps:

01 - Preheat oven to 375°F and lightly grease a 2-quart baking dish with butter or cooking spray.
02 - In a large bowl, combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish and spread into an even layer.
04 - In a separate bowl, whisk together flour, ¼ cup sugar, baking powder, and salt until well combined.
05 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
06 - In a small bowl, whisk together milk and egg until blended.
07 - Pour the milk and egg mixture over the flour-butter crumbs. Stir gently with a spoon just until combined - do not overmix as this will toughen the biscuits.
08 - Drop spoonfuls of the biscuit dough evenly over the fruit filling, leaving some spaces for steam to escape. Sprinkle with coarse sugar if desired.
09 - Bake for 38-42 minutes until the biscuit topping is golden brown and fruit filling is bubbling around the edges. If topping begins to brown too quickly, cover loosely with aluminum foil for the final 10 minutes.
10 - Remove from oven and let cool for at least 15 minutes before serving. Serve warm, topped with vanilla ice cream if desired.

# Expert Advice:

01 -
  • The biscuits soak up those incredible fruit juices while staying fluffy on top
  • You can swap fruits based on what's looking sad in your fruit bowl
  • It comes together faster than you think—perfect for impromptu summer dinners
02 -
  • Cold butter is non-negotiable—if it starts warming up while you work, pop the bowl in the fridge for 10 minutes
  • The fruit will bubble up dramatically in the oven, so place your baking dish on a foil-lined sheet pan
  • Let it cool at least 15 minutes or the filling will be molten lava
03 -
  • If your biscuits are spreading too much, your butter was probably too warm—try freezing the dough for 15 minutes before baking
  • Add a pinch of cinnamon or nutmeg to the fruit mixture for cozy warmth

Go Back