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Easy Peach and Raspberry Cobbler

Easy peach and raspberry cobbler with a golden, tender crust and a juicy ruby-and-amber fruit filling that bubbles up through the batter. Fresh peaches and raspberries are tossed with sugar, lemon, and cornstarch for a syrupy texture with vivid red streaks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 4 cup fresh peaches peeled and sliced
  • 2 cup fresh raspberries
  • 0.25 cup granulated sugar divided
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
Cobbler crust
  • 0.5 cup unsalted butter 1 stick, melted
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F so the cobbler bakes evenly and the crust can turn golden.
  2. Toss fresh peaches and fresh raspberries with 1/4 cup sugar, lemon juice, and cornstarch until coated and glossy, with juices starting to form.
  3. Pour melted butter into a 9x13 baking dish and tilt to coat the base.
  4. Whisk all-purpose flour, remaining 1/4 cup sugar, baking powder, salt, and whole milk until just combined, stopping when no dry flour streaks remain.
  5. Pour the batter over the butter and do not stir, so the crust forms a base layer during baking.
  6. Spoon the fruit mixture and all juices over the batter and do not stir, letting the peaches and raspberries sit on top.
  7. Bake for 40-45 minutes at 350F, until the cobbler crust is golden and the filling is bubbling up through the fruit and batter.
  8. Serve warm with vanilla ice cream so the syrupy peach-raspberry filling contrasts with the cold, creamy topping.

Notes

Pro tip: peel and slice peaches thin so they soften in the oven and create plenty of syrup. Store leftovers covered in the refrigerator up to 3-4 days; reheat portions in the microwave until warm. Freezing is not recommended because raspberries can lose some texture after thawing. For a lighter option, use low-fat milk in the batter while keeping the butter for the best crust.