Peach Raspberry Cobbler is an exquisite way to enjoy fresh, juicy summer produce! Plus it’s a breeze to prepare compared to a double crust fruit pie!
A Fruit Cobbler Recipe is a delicious, easy way to enjoy the summer harvest! Warm from the oven with a scoop of cold vanilla ice cream, it’s heaven on a plate!!
Peach Raspberry Cobbler
My mother-in-law made exquisite pies. She’s slowed down her baking over the past few years, but she never missed the mark with her flaky, lard based pie crusts and fruit fillings. They had apple and peach trees in their yard and made certain to load up on summer berries to stock the freezer. There was always a fruit pie for dessert when I visited. I had my first raspberry pie at their house as a newlywed…so wonderful with a scoop of vanilla ice cream. But pie crusts have been my nemesis and I much prefer making a crisp or cobbler.
A few years ago, I discovered the sublime pairing of peaches and raspberries when I tossed a few handfuls of raspberries into a peach crisp. A new favorite filling was discovered. This Peach Raspberry Galette also showcases this fabulous combo! So when asked to write an original post for BonBonBreak, an online magazine for the modern mom, I went to my favorite fruit combination. I had never made a peach raspberry cobbler, but I had a feeling it would be a winner. And it was.
Tips for Making the Best Peach Raspberry Cobbler
The success of fruit crisps, cobblers and pies depends on two factors: a perfect topping and a flavorful filling.
- Make sure to wait till the peak of each fruit’s season to make your dessert. I had fresh Florida peaches in Miami a few weeks back, and Georgia peaches should be making their way up north very soon. Wait until fall to create your apple desserts.
- It’s easy to freeze sliced peaches to use for desserts in the winter. Check out my Peach Crisp post for details.
- A couple hints when making the biscuit topping. The fats (butter and shortening in this case) must be very cold. Pop your shortening in the freezer for an hour or two or even overnight, if you have the time. You will still be able to cut the frozen shortening easily as it doesn’t freeze as solid as butter.
- Don’t take your butter out of the refrigerator until you’re ready to make the topping. Even better, cut it into small cubes and put those back into the fridge as you prepare the rest of your ingredients.
- When cutting the fats into the dry mixture, make sure not to over-process. You’ll want some small, visible pieces of butter. These tiny pockets of fat will create steam when they hit the oven and help your biscuit topping rise.
- Bake until the filling is bubbly. This ensures the juices will thicken.
- 4 cups sliced peaches, peeled, pitted and cut into thick slices
- 1 1/2 cups raspberries
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar, divided
- 7 tablespoons cold butter
- 2 tablespoon cold shortening, cut into small cubes
- 9 tablespoons milk
Peach Raspberry Cobbler
• 4 cups sliced peaches (peel peaches, remove pit and cut into thick slices)
• 1 1/2 cups raspberries
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon cornstarch
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar, divided
• 7 tablespoons cold butter
• 2 tablespoons cold shortening, cut into small cubes
• 9 tablespoons milk
1. Whisk together flour, baking powder, salt and 1 tablespoon of sugar. Grate butter into the dry ingredients and add shortening cubes. With hands or a pastry blender, cut the butter and shortening into the dry ingredients till the mixture resembles corn meal. Add the milk and toss with a fork till well combined. Pour onto a floured surface and knead a few times till the mixture comes together. Wrap in plastic and place in refrigerator while making filling.
2. Preheat oven to 375º.
3. In a large bowl, toss peaches with sugar, cornstarch and vanilla. Pour into a greased 8 x 8-inch (or 2 quart) baking dish. Scoop heaping tablespoons of dough and drop over the fruit topping. Dust with remaining tablespoon of sugar.
4. Bake 45-55 minutes or till topping is browned and filling is bubbly. Cool slightly and serve with vanilla ice cream.
Amount Per Serving: Calories: 427 Total Fat: 19g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 40mg Sodium: 391mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 4g Sugar: 31g Sugar Alcohols: 0g Protein: 5g