Peach And Raspberry Cobbler

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Servings: 8 Difficulty: Advanced
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Juicy stone fruit and tart berries baked under a tender, biscuit-like crust for a classic summer dessert.
Peach and Raspberry Cobbler recipe image
Peach and Raspberry Cobbler recipe image
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Peach And Raspberry Cobbler

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 746.0

Description

This Peach and Raspberry Cobbler is the ultimate comfort food for warm evenings. The filling bursts with the sweet, floral notes of ripe peaches balanced by the bright tartness of fresh raspberries, thickened slightly with cornstarch to create a luscious sauce. Topped with a soft, buttery biscuit dough that bakes into a golden, tender crust, it offers the perfect textural contrast. Its simple enough for a weeknight treat yet impressive enough for potlucks and family gatherings. Serve it warm with a scoop of vanilla ice cream for an indulgent finish. This recipe captures the essence of home-style baking, using pantry staples to create a dish that feels both nostalgic and fresh. Its a reliable favorite that brings everyone to the table.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. Peel the peaches and slice them into bite-sized pieces.
  3. In a large bowl, combine the sliced peaches, 3/4 cup of sugar, cornstarch, and lemon juice until the fruit is evenly coated.
  4. Gently fold in the raspberries.
  5. Transfer the fruit mixture to a 2-quart baking dish.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 30 minutes, or until the juices are bubbling vigorously.
  8. Meanwhile, in a separate bowl, combine 1/4 cup sugar, flour, baking powder, and salt.
  9. Cut the chilled butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse meal.
  10. Stir in the milk just until the dough comes together; do not overmix.
  11. Remove the foil from the baking dish.
  12. Drop eight heaping spoonfuls of the dough over the hot fruit filling.
  13. Sprinkle the remaining 1 teaspoon of sugar over the dough.
  14. Bake uncovered for 20-25 minutes, until the biscuits are golden brown and cooked through.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 746.0kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 10.0g50%
Cholesterol 41.1mg14%
Sodium 4057.8mg170%
Total Carbohydrate 139.2g47%
Dietary Fiber 2.4g10%
Sugars 63.6g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the cobbler to cool for about 15 minutes before serving so the fruit filling can set slightly.

You can substitute frozen raspberries if fresh are not available; do not thaw them before adding to the peaches.

For best results, ensure the butter is very cold when cutting into the flour to create a flaky biscuit topping.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.

This recipe pairs wonderfully with vanilla ice cream or a dollop of whipped cream.

Keywords: peach, raspberry, cobbler, dessert, baking, summer, fruit, sweet, homemade, comfort food, easy, family
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