Peach Raspberry Cobbler (Printable Version)
Juicy peaches and raspberries under a golden biscuit topping, perfect warm with vanilla ice cream.
# What You Need:
→ Fruit Filling
01 - 4 cups fresh peaches, peeled and sliced (about 4–5 medium)
02 - 1½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon fresh lemon juice
06 - ½ teaspoon vanilla extract
07 - Pinch of salt
→ Biscuit Topping
08 - 1 cup all-purpose flour
09 - ¼ cup granulated sugar
10 - 1½ teaspoons baking powder
11 - ¼ teaspoon salt
12 - ½ cup unsalted butter, cold and cut into cubes
13 - ⅓ cup whole milk
14 - 1 large egg
→ Optional for Serving
15 - Vanilla ice cream or whipped cream
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the peeled and sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently until all the fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish and spread it out into an even layer.
04 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
05 - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
06 - In a small bowl, whisk together the whole milk and egg. Pour the wet mixture into the flour-butter mixture and stir just until combined. Be careful not to overmix, as this will make the topping tough.
07 - Drop spoonfuls of the biscuit dough evenly over the surface of the fruit, leaving small gaps between mounds to allow steam to escape during baking.
08 - Bake on the center rack for 40 minutes, or until the biscuit topping is deep golden brown and the fruit filling is bubbling around the edges.
09 - Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- The contrast between jammy, bubbling fruit and a golden biscuit top that shatters between your teeth is the kind of thing that makes people close their eyes when they take a bite.
- It comes together in about twenty minutes of hands on work, which means you can make it while dinner is in the oven and still have energy left to actually enjoy your evening.
02 -
- If you pull the cobbler out and the topping looks pale but the fruit is already bubbling aggressively, tent it loosely with foil and keep baking, because a pale topping is a soggy topping and nobody wants that.
- Frozen fruit works beautifully in this recipe but should go into the dish frozen, not thawed, since thawing releases too much liquid and turns the filling into soup before it even enters the oven.
03 -
- Peel peaches by scoring an X on the bottom of each one and dropping them into boiling water for 30 seconds, then straight into an ice bath, and the skins will slip off like jackets, saving you the frustration of wrestling with a vegetable peeler on soft fruit.
- The single biggest improvement you can make is ensuring your butter is genuinely cold, straight from the refrigerator, because warm butter blends into the flour instead of creating the discrete pockets of fat that produce a flaky, tender topping.