Peach Raspberry Cobbler (Print Page)

Summer peaches and raspberries baked under a golden biscuit topping; serve warm with vanilla ice cream.

# What You Need:

→ Fruit Filling

01 - 4 cups fresh peaches, peeled and sliced (about 4–5 medium peaches)
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.
02 - In a large bowl, combine peaches, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently until the fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish and spread into an even layer.
04 - In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
05 - Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
06 - In a small bowl, whisk together the milk and egg. Pour into the flour mixture and stir just until combined — do not overmix.
07 - Drop spoonfuls of the biscuit dough over the fruit filling, leaving small gaps for steam to escape.
08 - Bake for 40 minutes, or until the topping is golden brown and the fruit juices are bubbling.
09 - Let cool for at least 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • The tartness of raspberries cuts right through the sweetness of ripe peaches in a way that feels balanced, not cloying.
  • That golden biscuit topping gets crisp on top and custardy underneath where the fruit juices soak in.
  • It comes together with one bowl for the fruit and one for the topping, so cleanup is almost painless.
02 -
  • If you use frozen fruit instead of fresh, do not thaw it first. Frozen fruit releases much more liquid, so add an extra half tablespoon of cornstarch to compensate.
  • The cobbler is at its absolute best within two hours of coming out of the oven, when the topping is still crisp and the juices are saucy but not runny.
03 -
  • Peeling peaches is easier if you blanch them in boiling water for thirty seconds, then plunge them into an ice bath. The skins slip right off.
  • Using your fingertips instead of a pastry cutter gives you better control over the butter size, and the warmth of your hands actually helps the butter incorporate evenly.

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