Nothing beats a warm fruit cobbler with a scoop of vanilla ice cream melting over the top. This Easy Peach and Raspberry Cobbler brings together juicy peaches and tart raspberries under a golden, buttery topping you can mix in minutes. It’s simple enough for a weeknight treat but special enough for company.
Use fresh fruit in summer or frozen fruit any time of year. If you love easy, cozy bakes, you might also enjoy this make-ahead brunch favorite: Baked Strawberries And Cream French Toast. Craving more fruit-forward desserts?
Try the bright, tender Lemon Blueberry Bundt Cake next.
Easy Peach and Raspberry Cobbler - A Cozy, Crowd-Pleasing Dessert
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9-inch square or similar 2–2.5-quart baking dish.
- Prep the fruit: In the dish, toss peaches and raspberries with 1/4 cup sugar, cornstarch, and lemon juice. Spread evenly.
- Make the batter: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.Add melted butter, milk, vanilla, and the remaining 1/4 cup sugar. Stir just until combined; the batter will be thick.
- Dollop and spread: Spoon batter over the fruit in rustic swirls. It won’t cover every inch—gaps let the fruit bubble through.Sprinkle with coarse sugar if using.
- Bake for 35–45 minutes, until the topping is deeply golden and the fruit is bubbling around the edges. If using frozen fruit, expect the longer bake time.
- Cool 10–15 minutes so the juices thicken slightly. Serve warm with ice cream, whipped cream, or a spoonful of Greek yogurt.
What Makes This Special
This cobbler nails the balance: sweet peaches, tangy raspberries, and a lightly spiced, not-too-sweet topping. The batter uses pantry staples and melts into a biscuit-like crust that stays tender inside and crisp on top. You don’t need any special tools or techniques—just a baking dish and a bowl.
It’s also flexible: use fresh or frozen fruit, adjust the sugar, and make it gluten-free with a simple swap.
Ingredients
- 4 cups sliced peaches (fresh or frozen; if frozen, do not thaw)
- 2 cups raspberries (fresh or frozen)
- 1/2 cup granulated sugar (split: 1/4 cup for fruit, 1/4 cup for batter; adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional but recommended)
- 6 tablespoons unsalted butter, melted
- 3/4 cup milk (dairy or unsweetened almond milk)
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square or similar 2–2.5-quart baking dish.
- Prep the fruit: In the dish, toss peaches and raspberries with 1/4 cup sugar, cornstarch, and lemon juice. Spread evenly.
- Make the batter: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Add melted butter, milk, vanilla, and the remaining 1/4 cup sugar. Stir just until combined; the batter will be thick.
- Dollop and spread: Spoon batter over the fruit in rustic swirls. It won’t cover every inch—gaps let the fruit bubble through.
Sprinkle with coarse sugar if using.
- Bake for 35–45 minutes, until the topping is deeply golden and the fruit is bubbling around the edges. If using frozen fruit, expect the longer bake time.
- Cool 10–15 minutes so the juices thicken slightly. Serve warm with ice cream, whipped cream, or a spoonful of Greek yogurt.
How to Store
Store leftovers covered at room temperature for up to 1 day or in the fridge for 3–4 days.
Reheat individual portions in the microwave until warm, or revive the whole dish in a 325°F oven for 10–15 minutes to crisp the top. For longer storage, freeze baked cobbler (well wrapped) for up to 2 months; thaw in the fridge and rewarm in the oven.
Health Benefits
Peaches and raspberries bring fiber, vitamin C, and antioxidants that support immune health and digestion. Compared to many desserts, this cobbler uses a moderate amount of sugar and relies on the fruit’s natural sweetness.
Swapping part of the flour with whole wheat pastry flour adds more fiber, and using almond milk can slightly lower calories. Pairing a warm scoop with plain Greek yogurt adds protein and a creamy tang.
Common Mistakes to Avoid
- Overmixing the batter: Stir until just combined for a tender, biscuit-like top.
- Skipping the cornstarch: It thickens the fruit juices. Without it, the filling can turn soupy.
- Underbaking: Wait for a deep golden top and steady bubbles around the edges.
- Too much sugar: Taste your fruit.
Very ripe peaches may need less added sugar.
- Using a dish that’s too small: You want room for bubbling; aim for a 2–2.5-quart dish.
Alternatives
- Fruit swaps: Try blackberries, blueberries, or a peach-nectarine mix. Keep the total fruit at about 6 cups.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
- Dairy-free: Use plant milk and swap the butter for coconut oil or vegan butter.
- Spice it up: Add ground ginger or cardamom for a warm twist.
- Lower sugar: Cut sugar by 2–4 tablespoons and add a drizzle of honey after baking if needed.
FAQ
Can I use canned peaches?
Yes. Drain them well and reduce the added sugar by 1–2 tablespoons since canned peaches are often packed in syrup.
Do I need to peel fresh peaches?
No.
Peach skins soften in the oven and add color and fiber. Peel if you prefer a smoother texture.
How do I prevent a soggy topping?
Bake until the top is deeply golden and the fruit bubbles steadily. Let the cobbler rest for 10–15 minutes before serving so the juices set.
Can I make this ahead?
You can toss the fruit and mix the dry ingredients a few hours ahead.
Combine wet and dry ingredients right before baking for the best rise.
What if my raspberries are very tart?
Add an extra tablespoon of sugar to the fruit mixture or finish the baked cobbler with a light honey drizzle.
In Conclusion
This Easy Peach and Raspberry Cobbler checks all the boxes: quick to prep, flexible with fresh or frozen fruit, and irresistibly cozy straight from the oven. Serve it warm with ice cream for an effortless dessert that feels special any night of the week. For another cozy bake to share, try this soft, jammy Strawberry Cream Cheese Scones.
And if you’re planning a brunch spread to pair with dessert, this Make Ahead Savory Brunch Egg Bake is a crowd-pleaser. Prefer something bright and bakery-style? The Lemon Blueberry Mascarpone Cake is another winning choice.
For a fresh, festive cake with berries, don’t miss the Spring Lemon Berry Celebration Cake. Lastly, if you like cozy fruit bakes, this soft, juicy Blueberry Brunch Bundt Cake belongs on your list.
