Description
This warm and fruity cobbler combines juicy peaches and tart raspberries with a buttery, golden topping. It’s the perfect dessert for summer or any time you crave a cozy treat!
Ingredients
Units
Scale
For the fruit filling:
- 4 cups (600g) fresh or frozen peaches, sliced
- 1 cup (150g) fresh or frozen raspberries
- 1/3 cup (65g) granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the cobbler topping:
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish (8×8-inch or similar).
- Prepare the fruit filling: In a bowl, mix peaches, raspberries, sugar, cornstarch, cinnamon (if using), lemon juice, and vanilla. Stir well and spread evenly in the baking dish.
- Make the topping: In another bowl, whisk flour, sugar, baking powder, and salt. Stir in melted butter, milk, and vanilla until combined (it will be a thick batter).
- Assemble: Drop spoonfuls of the batter over the fruit. Spread slightly but leave some gaps for the fruit to bubble through.
- Bake: Bake for 35–40 minutes until the topping is golden brown and the fruit is bubbling.
- Cool & serve: Let cool for 10 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
- Swap peaches for nectarines or raspberries for blackberries if preferred.
- Use frozen fruit (no need to thaw) but add an extra 5 minutes to the bake time.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.