Peach and Raspberry Cobbler (Printable)

Golden-brown biscuit topping over sweet peaches and tart raspberries, served warm with ice cream

# What You Need:

→ Fruit Filling

01 - 4 cups ripe peaches, peeled, pitted, and sliced
02 - 1 ½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon lemon juice
06 - 1 teaspoon vanilla extract

→ Biscuit Topping

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

→ Optional Garnish

14 - 1 tablespoon coarse or turbinado sugar

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Gently toss until fruit is evenly coated. Transfer to the prepared baking dish.
03 - Whisk together flour, ¼ cup sugar, baking powder, and salt in a medium bowl until thoroughly combined.
04 - Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
05 - Whisk milk and egg together in a small bowl until blended. Pour over flour mixture and stir with a spatula just until dough comes together. Do not overmix.
06 - Drop spoonfuls of biscuit dough evenly over the fruit mixture, leaving some gaps for steam to escape. Sprinkle with coarse sugar if desired.
07 - Bake for 38 to 42 minutes until topping is golden brown and fruit filling is bubbly around edges. If topping browns too quickly, cover loosely with foil for final 10 minutes.
08 - Remove from oven and let cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream.

# Expert Advice:

01 -
  • The contrast of tart raspberries cutting through sweet peaches creates layers of flavor in every bite
  • The biscuit topping stays tender beneath while developing a golden sugary crust on top
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen
02 -
  • Cold butter is the secret to flaky biscuits, so keep it in the fridge until the exact moment you need it
  • Overworking the dough creates tough biscuits, so stop mixing as soon as the flour is barely incorporated
  • The fruit needs to bubble vigorously in the oven to properly thicken, so do not underbake
03 -
  • Place a baking sheet on the rack below the cobbler to catch any sugary drips before they burn on the oven floor
  • If using frozen fruit, add an extra 5 to 10 minutes baking time and do not thaw first

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