Peach Raspberry Cobbler
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!!
Why You Must Make
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.
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. Plus, these Peach and Plum Johnnycake Cobblers are another fun way to enjoy summer’s peaches.
- 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 juice
Peach Raspberry Cobbler
A scrumptious combination of summer fruit make for an out of this world dessert!
- 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: 427Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 40mgSodium: 391mgCarbohydrates: 61gFiber: 4gSugar: 31gProtein: 5g
45 Comments on “Peach Raspberry Cobbler”
You know I have never tried peach with raspberries before what a fantastic sounding combination. Your cobbler looks so beautiful I’m heading over to check out the recipe 😀
The white peaches are out here and sweeter than they have been for years but I am waiting for the yellow peaches to make cobbler. Yours is beautiful!! Never have added raspberries but now I must try.
I’ve never combined peaches and raspberries together, but after looking at this gorgeous cobbler, I can see that I’ve been missing out!
Peaches and raspberries are great together. Two good things make a great?? I am making a crisp today since I was a bit too busy and lazy for a pie. I kind of like the added sweetness of the topping to be honest. I prefer crisps.
I’ve not made a cobbler in ages, but you are inspiring me to try one again this summer. What a great food memory too!
This recipe sounds delicious as I, too am a peach and raspberry fan. And I, too, can’t make pie dough to save my life. I much prefer to make a crisp or crumble. Looking forward to trying your recipe.
*Delighted squeal* Liz, this cobbler looks perfect! I made an apple cobbler a few weeks ago and wasn’t too happy with it because the topping wasn’t as thick as yours is here. I can’t wait until I can get fresh BC peaches to bake with (and eat by the bag-ful). Lovely job, my friend!
My mom’s fave combo is peach and raspberry… I’m thinking I totally need to make this for her! Thanks for the inspiration!
Never tasted peach cobbler and this looks sooo good, guess it’s time to try it 🙂
Oh man this looks amazing! Perfect summer dessert!!
Oh Lizzy your cobbler looks like perfection! Mmmm peaches and raspberries sound heavenly. Off to check out your post now.
Have wonderful weekend ahead.
I love the peach-raspberry combo…your cobbler looks fantastic, Liz.
Congratulations on your debut in Bon Bon Break, Liz =)
I appreciate your cobbler tips…Looks like the butter /shortening situation which is applied to scones.
Love your idea of accenting the peaches with raspberries.
Ah…cobblers, soooo good, Liz. Peach is one of the best!
I love peaches and raspberries, too. This is almost like peach melbas in a crust. And I’m with you-never was very good at pie crust, though I am getting better!
Your cobbler looks great, I love the classic peach cobbler. Nice touch adding the raspberries, wish I could come over and get a dish full topped with vanilla bean ice cream! 🙂 This would make a great dessert with any meal!
Did you see my Grilled Salmon post?
You are so good at what you fo Liz! Love the recipe and your useful tips.
Love this, Liz, you’ve just brought some sunshine and summer into my day!
Looks so delicious and crisp. Perfect combo peach and raspberry!
Cobblers are the best and I love the peaches and raspberry combination, the “crust” looks amazing