Peach and Raspberry Cobbler (Printable)

Golden biscuit-topped dessert with sweet peaches and tart raspberries, perfect for summer gatherings.

# What You’ll Need:

→ Fruit Filling

01 - 4 cups ripe peaches, peeled, pitted, and sliced
02 - 1 ½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon lemon juice
06 - 1 teaspoon vanilla extract

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1 ½ teaspoons baking powder
10 - ¼ teaspoon salt
11 - ½ cup unsalted butter, cold and cubed
12 - ⅓ cup whole milk
13 - 1 large egg

→ Optional Garnish

14 - 1 tablespoon coarse or turbinado sugar for sprinkling

# How-to Steps:

01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Gently toss until fruit is evenly coated. Transfer mixture to the prepared baking dish, spreading evenly.
03 - Whisk together flour, ¼ cup sugar, baking powder, and salt in a medium bowl until well combined.
04 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or work butter in with your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
05 - Whisk milk and egg together in a small bowl until blended. Pour over the flour-butter mixture and stir with a spatula just until combined. Do not overmix—small lumps are fine.
06 - Drop spoonfuls of the biscuit topping evenly over the fruit mixture, leaving some spaces for steam to escape. Sprinkle coarse sugar over the topping if desired for extra crunch.
07 - Bake for 38 to 42 minutes until the topping is deep golden brown and the fruit filling is bubbling around the edges. If the topping begins to brown too quickly, loosely cover with aluminum foil for the final 10 minutes.
08 - Remove from oven and let cool for 15 to 20 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The fruit filling creates its own glossy sauce as it bakes, so you get that perfect syrupy bottom without any extra work
  • The biscuit topping is impossibly tender and rises into golden peaks that soak up all those fruit juices
02 -
  • I once made the mistake of using soft butter and the biscuits turned into flat, dense disks, so keep that butter cold
  • If the fruit looks too juicy before baking, do not worry, the cornstarch will thicken everything as it bakes
03 -
  • If your peaches are not quite ripe, let them sit on the counter for a day before baking
  • Freeze the butter for 10 minutes before cutting it in if your kitchen is warm

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