Easy Peach And Raspberry Cobbler Recipe

There's something undeniably nostalgic about the bubbling sweetness of peach and raspberry cobbler as it bakes — the golden topping crisping to perfection while juicy fruit oozes through the cracks. The scent alone is enough to stop you in your tracks.

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This easy dessert became a summer staple in our home after one too many overripe peaches begged to be used. Pairing them with tart raspberries turned out to be a genius move — and now, it's our go-to when we need a fast, comforting dessert that feels a little extra special. Plus, it’s budget-friendly and beginner-approved.

Let’s dive into what makes this cobbler a must-bake treat.

Why You'll Love This Peach And Raspberry Cobbler

Get ready to meet your new favorite dessert. This peach and raspberry cobbler hits all the right notes — it’s sweet, tangy, buttery, and blissfully easy to make.

First, this cobbler is ridiculously simple. No complicated steps or fancy equipment — just basic ingredients and one baking dish. You don’t even need to peel the peaches if you're in a rush!

It’s also a perfect use-it-up dessert. Got extra peaches? A handful of berries? This is your chance to toss them together and turn leftovers into something extraordinary.

Another reason to love it? It’s crowd-pleasing and versatile. Serve it at a summer barbecue with ice cream, or dish it up warm for a cozy weeknight dessert. You can even prep it in advance and bake it later.

And lastly, it’s light on the wallet. With pantry staples and seasonal fruit, this dessert delivers maximum impact with minimal cost.

Once you try it, you’ll want to keep the ingredients on hand all summer long.

Ingredients Notes

This recipe shines because of its few, fresh ingredients, all working together to create that dreamy contrast of juicy fruit and buttery crust.

Fresh peaches are the star of this cobbler. If they're firm-ripe, give them a quick slice — no need to peel unless you prefer it. Their natural sweetness deepens in the oven, making every bite a juicy treat. If peaches aren’t in season, canned (drained) or frozen (thawed) peaches will work beautifully too.

Raspberries bring just the right amount of tartness. They balance the sweetness of the peaches and melt into gorgeous ruby pools as the cobbler bakes. Frozen raspberries are a great stand-in and don’t need to be thawed before baking.

All-purpose flour forms the base of the cobbler topping. It combines with sugar and baking powder to create a soft, biscuit-like crust that soaks up fruit juices without getting soggy. If you’re gluten-free, a 1:1 flour substitute works surprisingly well here.

Butter is what gives the topping its golden, melt-in-your-mouth texture. Make sure it’s cold when you cut it into the flour mixture — that’s the secret to a tender, flaky topping.

You’ll also need milk, granulated sugar, vanilla extract, and a touch of lemon juice to round everything out. The lemon brightens the fruit, and the vanilla adds a cozy warmth that ties it all together. As for equipment, all you really need is a large mixing bowl and a 9x9-inch baking dish.

How To Make This Peach And Raspberry Cobbler

Making this cobbler is a breeze — even for novice bakers. The steps are straightforward, and the result is pure magic.

Start by preheating your oven to 375°F (190°C). While it heats, slice your peaches and gently toss them with the raspberries, sugar, and lemon juice in a large bowl. This helps macerate the fruit, drawing out their juices and building flavor.

Next, pour the fruit mixture into your greased baking dish. Spread it out evenly, then set it aside while you mix the topping.

In another bowl, whisk together the flour, sugar, baking powder, and a pinch of salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the milk and vanilla just until a thick batter forms — don’t overmix, or the topping can turn dense.

Dollop the batter over the fruit in large spoonfuls. It won’t cover the entire surface, and that’s okay — the gaps let the fruit peek through and bubble up into the crust as it bakes.

Bake the cobbler for about 40–45 minutes, until the topping is golden and the fruit is bubbling around the edges. Let it rest for 10–15 minutes before serving. This helps the juices thicken and makes it easier to scoop.

From start to finish, you’re looking at just under an hour. And it’s worth every second once you see that first spoonful steaming in your bowl.

Storage Options

If you’re lucky enough to have leftovers, this cobbler stores beautifully — making it perfect for next-day dessert (or even breakfast).

Store any cooled leftovers in an airtight container in the fridge. It’ll keep for up to 4 days, though the topping will gradually soften as it absorbs the fruit juices.

To freeze, wrap the entire baking dish tightly in foil and freeze for up to 2 months. You can also freeze individual portions in containers for easy reheating.

When it comes to reheating, the oven is your best friend. Warm leftovers at 350°F for 10–15 minutes to revive that crispy top. A quick zap in the microwave works too, but the topping may be softer.

Variations and Substitutions

One of the best things about this cobbler is how easy it is to customize. Whether you're swapping fruits or changing up the topping, there’s room to play.

Try using nectarines, plums, or apricots in place of peaches. All of them offer a similar texture and sweetness. You can also mix different fruits together — strawberries and blueberries make a great combo with the raspberries.

For the topping, you can add rolled oats or chopped nuts to give it a little crunch. A sprinkle of cinnamon or ginger in the batter can also elevate the warm flavors.

Looking to make it vegan? Swap the butter for vegan margarine and use a plant-based milk like almond or oat. The texture is still rich and satisfying.

For a gluten-free version, just use a gluten-free all-purpose flour blend. Make sure your baking powder is gluten-free as well, and you’re good to go.

Don’t be afraid to experiment with what’s in season or already in your kitchen. This cobbler is forgiving and endlessly flexible.

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