This Peach & Raspberry Cobbler is the ultimate comfort dessert, combining the sweet juiciness of fresh peaches with the bright tartness of raspberries. The fruit filling is thickened just enough to cling to the spoon, releasing aromatic steam as it bakes. Topped with a tender, buttery biscuit dough that browns to perfection, this dish offers a delightful contrast in textures. It’s an ideal way to showcase summerâÂÂs best harvest, requiring minimal effort for a maximum payoff. Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat that feels both homemade and elegant. Perfect for weekend brunches, family dinners, or any occasion where a sweet ending is called for.
Peach & Raspberry Cobbler
Description
This Peach & Raspberry Cobbler is the ultimate comfort dessert, combining the sweet juiciness of fresh peaches with the bright tartness of raspberries. The fruit filling is thickened just enough to cling to the spoon, releasing aromatic steam as it bakes. Topped with a tender, buttery biscuit dough that browns to perfection, this dish offers a delightful contrast in textures. It&# 226;ÂÂs an ideal way to showcase summerâÂÂs best harvest, requiring minimal effort for a maximum payoff. Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat that feels both homemade and elegant. Perfect for weekend brunches, family dinners, or any occasion where a sweet ending is called for.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Peel and slice the peaches into bite-sized pieces.
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In a large bowl, combine the sliced peaches, 3/4 cup of sugar, cornstarch, and lemon juice until the peaches are evenly coated.
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Gently fold in the raspberries to avoid crushing them.
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Transfer the fruit mixture to a 2-quart baking dish.
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Cover the dish tightly with aluminum foil.
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Bake for 30 minutes, until the juices are bubbling.
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Meanwhile, in a medium bowl, whisk together 1/4 cup sugar, flour, baking powder, and salt.
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Cut the chilled butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse meal.
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Pour the milk into the flour mixture and stir gently until the ingredients just hold together; do not overmix.
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Remove the foil from the hot fruit.
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Drop eight heaping spoonfuls of the dough evenly over the hot fruit filling.
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Sprinkle the remaining sugar over the dough mounds.
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Bake uncovered for 25 minutes, or until the biscuits are golden brown and firm to the touch.
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Let cool for 10 minutes before serving.
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
For best results, use ripe but firm peaches so they hold their shape during baking.
If using frozen raspberries, do not thaw before adding to prevent a purple-tinged filling.
Serve warm with vanilla ice cream or whipped cream for a classic presentation.
Leftovers can be stored in the refrigerator covered for up to 3 days. Reheat in the oven or microwave before serving.
For a nutty variation, add 1/2 cup of chopped pecans or walnuts to the fruit mixture.
Ensure the butter is very cold when cutting it into the flour to achieve a flaky biscuit topping.
