Peach Raspberry Cobbler (Print Version)
Classic summer dessert with juicy peaches and tart raspberries under a golden buttery biscuit topping. Perfect with vanilla ice cream.
# What You'll Need:
→ Fruit Filling
01 - 4 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)
02 - 1 1/2 cups fresh raspberries
03 - 1/2 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Biscuit Topping
08 - 1 cup all-purpose flour
09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons baking powder
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1/3 cup whole milk
14 - 1 large egg
→ Optional for Serving
15 - Vanilla ice cream or whipped cream
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large bowl, combine the peeled and sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss gently until the fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish and spread it out in an even layer.
04 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
05 - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
06 - In a small bowl, whisk together the whole milk and egg. Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix.
07 - Drop spoonfuls of the biscuit dough evenly over the fruit filling, leaving some gaps between the mounds to allow steam to escape during baking.
08 - Bake for 40 minutes, or until the biscuit topping is golden brown and the fruit filling is bubbly around the edges.
09 - Let the cobbler cool for at least 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- The contrast between the tart raspberries and syrupy peaches is the kind of flavor pairing that makes people close their eyes when they take a bite.
- The biscuit topping comes together in minutes and requires zero fancy technique, just cold butter and a willingness to get your hands messy.
02 -
- If you toss the fruit too aggressively the raspberries will disintegrate into mush, so fold gently and with patience.
- The cobbler will look alarmingly juicy when it comes out of the oven but it thickens as it cools so trust the process.
03 -
- Keep your butter in the refrigerator until the very moment you need it because warm butter will make the topping spread instead of bake up into tender mounds.
- Sprinkle a teaspoon of coarse sugar over the biscuit topping before baking for a subtle crunch that makes people wonder what your secret is.