Peach and Raspberry Cobbler (Printer-friendly)

Fresh peaches and raspberries topped with a golden buttery biscuit, perfect for summer gatherings.

# What You’ll Need:

→ Fruit Filling

01 - 4 cups ripe peaches, peeled, pitted, and sliced (about 4–5 medium peaches)
02 - 1 ½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tbsp lemon juice
06 - 1 tsp vanilla extract

→ Biscuit Topping

07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1 ½ tsp baking powder
10 - ¼ tsp salt
11 - ½ cup unsalted butter, cold and cubed
12 - ⅓ cup whole milk
13 - 1 large egg

→ Optional Garnish

14 - 1 tbsp coarse or turbinado sugar (for sprinkling)

# How-To Guide:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 2-quart (2-liter) baking dish with butter or cooking spray.
02 - In a large bowl, combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until fruit is evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
03 - In a separate medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt until well combined.
04 - Add cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - In a small bowl, whisk together milk and egg until blended. Pour over the flour-butter mixture and stir gently with a spatula just until combined—do not overmix as this will toughen the biscuits.
06 - Drop spoonfuls of the biscuit topping evenly over the fruit surface, leaving some spaces for steam to escape. If desired, sprinkle coarse or turbinado sugar over the topping for extra crunch and sweetness.
07 - Bake for 38–42 minutes until the biscuit topping is deep golden brown and the fruit filling is bubbling vigorously around the edges. If the topping begins to brown too quickly, loosely cover with aluminum foil for the final 10 minutes of baking.
08 - Remove from oven and let the cobbler rest for 15–20 minutes before serving. This allows the fruit filling to set slightly. Serve warm, topped with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • The contrast between bubbling, jammy fruit and crisp, buttery biscuits is absolutely magical
  • It comes together in under an hour but tastes like you spent all afternoon making it
  • Served warm with vanilla ice cream, it is the kind of dessert that makes people pause and close their eyes
02 -
  • Cold butter is absolutely non-negotiable for flaky biscuits, so pop it in the freezer for 10 minutes if it has softened
  • Overworking the biscuit dough makes it tough, so stop mixing as soon as the flour is barely moistened
  • The fruit needs to bubble vigorously in the oven to ensure the cornstarch has properly thickened the filling
03 -
  • Peel peaches easily by blanching them in boiling water for 30 seconds then plunging into ice water
  • Use frozen fruit without thawing, but bake for an extra 10 minutes since it releases more liquid

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