Peach and Raspberry Cobbler (Printable)

Golden biscuit topping over sweet peaches and tart raspberries. Perfect warm summer treat.

# What's Needed:

→ Fruit Filling

01 - 4 cups ripe peaches, peeled, pitted, and sliced
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

14 - 1 tbsp coarse or turbinado sugar for sprinkling

# How to Make It:

01 - Preheat oven to 375°F and lightly grease a 2-quart 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 to prepared baking dish and spread into an even layer.
03 - In a separate 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 or your fingers, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - In a small bowl, whisk together milk and egg until blended. Pour over flour mixture and stir gently with a spatula just until combined. The dough will be thick and slightly shaggy—avoid overmixing.
06 - Drop spoonfuls of biscuit topping evenly over the fruit mixture, leaving some gaps for steam to escape. Sprinkle coarse sugar over the topping if desired.
07 - Bake for 38 to 42 minutes until topping is golden brown and fruit filling is bubbling around the edges. If topping browns too quickly, loosely cover with foil for the final 10 minutes.
08 - Remove from oven and let cool for 15 to 20 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Tips for Success:

01 -
  • The fruit does most of the work here, so even mediocre peaches turn into something magical under that golden crust
  • Theres something deeply satisfying about dropping spoonfuls of dough over bubbling fruit instead of wrestling with pie dough
02 -
  • Overmixing the biscuit dough makes it tough instead of tender, so stop as soon as the flour disappears
  • If the top is browning too fast, tent it with foil rather than opening the oven door constantly
03 -
  • If your peaches are underripe, increase the sugar to 2/3 cup and add an extra teaspoon of cornstarch
  • Coarse sugar on top creates this shatteringly crisp crust that makes the whole thing feel special

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