Description
A warm and comforting Peach Cobbler with Raspberries that features juicy fruit and a tender biscuit-like topping, perfect for any occasion.
Ingredients
Scale
- 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)
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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.
- 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.
- Spoon the fruit mixture evenly over the batter; do not stir.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick comes out clean.
- Serve warm, preferably with a scoop of vanilla ice cream.
Notes
For a deeper flavor, swap 1/2 cup of the sugar for brown sugar. Add lemon juice for brightness or nuts for crunch. Keep an eye on baking time to avoid over-browning.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 32g
- Sodium: 55mg
- Fat: 12.7g
- Saturated Fat: 7g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2.2g
- Protein: 3.3g
- Cholesterol: 30mg