Peach Cobbler with Raspberries

There’s a moment when the oven door opens and a warm, fruit-sweet steam rolls out — a scent that wraps itself around you like a favorite sweater. That’s the first thing you’ll notice about this Peach Cobbler with Raspberries: the perfume of caramelizing sugar, bright raspberry tang, and peaches melting into a pillowy, buttery topping. Each spoonful combines juicy, slightly tart fruit with a tender, cake-like crust that gives way in soft flakes. The contrast between warm fruit and cold vanilla ice cream is a small pleasure that asks to be savored.

This cobbler is perfect for late-summer gatherings when peaches are at their peak, holiday tables where you want something homey but impressive, or quiet weekend mornings when you crave comfort with a fruity lift. It’s easy enough for a weeknight dinner and comforting enough to make for company — and it has the nostalgic power to turn any meal into a memory.

At a Glance

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: 8 (generous spoonfuls)
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights
Estimated nutrition per serving (1 of 8)

Calories: ~310 kcal
Protein: ~3.3 g
Carbohydrates: ~47 g
— Sugars: ~32 g (includes added and natural fruit sugars)
Fiber: ~2.2 g
Fat: ~12.7 g
Sodium: ~55 mg

Notes on these numbers: these are estimates calculated from standard ingredient values (USDA FoodData Central) and will vary with exact ingredient brands and portion sizes. For tailored dietary needs or precise tracking, consider using a nutrition calculator with your specific products (USDA and other government food composition data are authoritative references).

Why You’ll Love It

Flavor & Texture Highlights: This cobbler balances the honeyed sweetness of peaches with the raspberry’s bright acidity, giving each bite a layered fruit profile. The topping is tender and biscuit-like, absorbing fruit juices without becoming soggy.
Memories & Gathering: It’s the kind of dessert that encourages passing plates and swapping stories — ideal for family dinners and potlucks.
Ease: Minimal ingredients, no rolling or special equipment, and a forgiving method make this a great choice when you want a great dessert without fuss.
Seasonal Joy: When peaches are in season, their perfume transforms the dish — making this recipe a simple yet elegant celebration of summer fruit.

Preparation Guide

Ingredients

4 cups fresh peaches, peeled and sliced (about 4 medium peaches)
1 cup fresh raspberries
1 cup granulated sugar (divided: 1/2 cup for fruit mixture, 1/2 cup for batter)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup milk (whole milk for richness; see substitutions)
1/2 cup unsalted butter, melted
2 teaspoons baking powder
1/2 teaspoon salt

Optional ingredients and substitutions:

Swap 1/2 cup of the sugar for 1/2 cup brown sugar for deeper caramel notes.
Use 1 cup almond milk or oat milk to make it dairy-free (reduce butter or use vegan butter for fully vegan).
For a gluten-free version, substitute a 1:1 gluten-free flour blend.
Add a tablespoon of lemon juice to the fruit mixture for extra brightness.
Stir 1/2 cup chopped almonds or pecans into the topping for crunch.

Step-by-step Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, toss together the sliced peaches and raspberries with 1/2 cup of the sugar, cinnamon, and vanilla extract. Set aside to macerate while you prepare the batter.
In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
Add the milk and melted butter to the dry ingredients and mix until combined. Avoid overmixing; small lumps are fine.
Pour the batter into a greased 9×13-inch baking dish (or equivalent).
Spoon the fruit mixture evenly over the batter; do not stir — the batter will rise up around the fruit as it bakes.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve warm, preferably with a scoop of vanilla ice cream.

Practical tips:

Avoid overmixing the batter to keep the topping tender; thin batter is intentional.
If fruit is very juicy, toss with 1–2 tablespoons of cornstarch to prevent an overly watery filling.
For even baking and browning, place the dish on the middle rack. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Check doneness by testing the center with a toothpick; it should come out mostly clean with minimal moist crumbs.

Best Pairings

Classics: A scoop of vanilla bean ice cream or a dollop of whipped cream.
Drinks: Strong black coffee, a milky latte, or a lightly sweet Riesling for an evening treat.
Savory balance: Serve a small plate of sharp cheddar alongside for an old-fashioned contrast (surprisingly delightful).
Snack-style: Warm slices with butter for a decadent breakfast or brunch offering.
Presentation Tips: Sprinkle a few fresh raspberries and a light dusting of powdered sugar just before serving, and garnish with a mint sprig for color.

Storing Leftovers

Room temperature: Up to 1 day tightly covered (best eaten the same day for texture).
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a 325°F oven until warmed through, or microwave individual portions for 20–40 seconds.
Freezer: Freeze baked cobbler (wrapped tightly in plastic wrap and foil or stored in a freezer-safe container) for up to 2–3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed. Note: topping texture may change slightly after freezing.

Pro Tips & Tricks

Fruit selection: Use ripe, fragrant peaches for the best flavor — freestone peaches are easiest to peel and slice. If peaches are slightly underripe, add a tablespoon of honey or brown sugar to deepen sweetness.
Texture control: If you prefer a cakier top, add one extra tablespoon of milk. For a more biscuit-like top, reduce milk by one tablespoon.
Juice management: If your fruit releases a lot of juice, a light dusting of cornstarch (1–2 tbsp) tossed with the fruit will help thicken the filling without altering flavor.
Browning tip: Brushing the top very lightly with melted butter before baking helps achieve a glossy, golden crust.
Flavor layer: For a subtle floral note, add 1/2 teaspoon of almond extract to the batter instead of part of the vanilla.

Fun Flavor Ideas

Boozy Boost: Toss the peaches with 1–2 tablespoons of bourbon or amaretto before baking for an adult twist.
Tropical Twist: Substitute 1 cup of diced mango for the raspberries and add a tablespoon of lime zest.
Berry Mix: Replace raspberries with blackberries or a mixed berry medley for varied sweetness and texture.
Lower-Sugar Option: Reduce added sugar to 3/4 cup and increase the fruit to 5 cups, relying more on fruit sweetness. Use a sugar substitute suitable for baking if desired — note changes in browning and texture.
Vegan: Use plant-based milk and 1/2 cup vegan butter or coconut oil in place of butter. Coconut oil adds a light coconut hint that pairs well with peaches.

Recipe Q&A
Q1: Can I use frozen fruit instead of fresh?
A1: Yes — thaw and drain excess liquid, and toss with a tablespoon of cornstarch to prevent a very runny filling. Frozen fruit may increase baking time slightly.

Q2: My topping is doughy in the center — what went wrong?
A2: Likely underbaked or batter was too wet. Ensure the oven temperature is accurate, and bake until a toothpick in the center comes out clean. If the top browns too fast, tent with foil and finish baking.

Q3: How can I make this healthier?
A3: Reduce added sugar to 3/4 cup or swap half the sugar for a natural sweetener like maple syrup (adjust liquid slightly). Use low-fat milk and reduce butter to 1/3 cup (texture will be slightly less rich).

Q4: Can I make this ahead?
A4: Assemble and refrigerate unbaked for up to 24 hours; add 5–10 minutes to the bake time from chilled. For longer prep, bake fully and reheat as needed.

Q5: What’s a good serving size for guests?
A5: Plan on 1/8 of the dish per person; for heavy eaters or if served as the main dessert at a party, plan for slightly smaller portions.

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Conclusion

This Peach Cobbler with Raspberries is an easy, crowd-pleasing dessert that balances summer fruit brightness with a buttery, tender topping — perfect for celebrations, casual family dinners, or cozy weekends. If you’re looking for another take on this flavor combination, try the Raspberry Peach Cobbler recipe by Barbara Bakes for a slightly different approach or the classic Peach Raspberry Cobbler Recipe on Allrecipes for more variations and community-tested tips: Barbara Bakes’ Raspberry Peach Cobbler recipe and Peach Raspberry Cobbler Recipe on Allrecipes.

If you make this cobbler, I’d love to hear how it turned out — share photos and notes, and join the conversation in the comments. Happy baking!