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Peach Cobbler With Raspberries

A delightful twist on classic peach cobbler, enhanced with fresh raspberries for a sweet and tart experience. This summer dessert features juicy peaches and vibrant raspberries under a golden, buttery batter.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Fruits
  • 4 cups sliced peaches (fresh, ripe peaches for the best flavor) The quality of your peaches matters more than anything else here, so buy the ripest, most fragrant ones.
  • 2 cups raspberries (fresh berries preferred for vibrant taste) Fresh raspberries beat frozen for texture. Frozen work in a pinch but release too much liquid and turn mushy.
  • 1 cup sugar, divided — 1/2 cup for the fruit, 1/2 cup for the batter You can cut the total sugar to 3/4 cup if your peaches are very ripe and sweet.
  • 1 tablespoon lemon juice Adds brightness to the fruit layer.
For the Batter
  • 1 cup all-purpose flour Whole wheat flour works as a 1:1 swap or gluten-free flour blend for gluten-free options.
  • 1 cup milk (whole or low-fat)
  • 1/2 cup melted unsalted butter (not too hot when mixing) Make sure your melted butter has cooled slightly before mixing it into the batter.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a 9×13-inch baking dish or a 10-inch deep cast iron skillet by lightly buttering it.
  2. If using fresh peaches, blanch them for 30 seconds in boiling water, then transfer to ice water to peel. Slice peaches into even, 1/2-inch thick slices.
  3. In a large mixing bowl, combine sliced peaches with 1/2 cup of sugar and lemon juice. Toss gently and let sit for 5–10 minutes.
  4. Gently fold in raspberries to the peach mixture when ready.
Batter Preparation
  1. In another bowl, whisk together 1 cup of flour, remaining 1/2 cup of sugar, baking powder, and salt.
  2. Pour in milk, vanilla, and cooled melted butter. Mix until just combined—do not overmix.
Assembly and Baking
  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Spoon the peach and raspberry mixture on top of the batter without mixing.
  3. Bake for 45–50 minutes, checking for doneness when the top is golden brown and the center feels set.
  4. Let cool for 10–15 minutes before serving.

Notes

Serve warm with a scoop of vanilla ice cream for the best experience. Leftovers should be stored in the refrigerator and consumed within 3 days. Reheat as needed.