Description
Juicy peaches and tart raspberries baked under a golden, biscuit-like topping make this a perfect summer dessert.
Ingredients
Scale
- 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar, for sprinkling (optional)
- 2 tablespoons heavy cream or milk, for brushing (optional)
Instructions
- Prep the Peaches: Blanch peaches to remove skins. Score an “X” on the bottom of each peach, drop into boiling water for 30-60 seconds, then transfer to an ice bath. Peel and slice into 1/2-inch thick slices.
- Combine Filling Ingredients: In a large bowl, gently combine sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Transfer to Baking Dish: Pour the peach and raspberry mixture into a 9×13 inch baking dish. Distribute the fruit evenly.
- Dot with Butter: Scatter small pieces of unsalted butter evenly over the top of the fruit filling.
- Combine Dry Ingredients (Topping): In a separate large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Cut in the Butter (Topping): Add cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients (Topping): In a liquid measuring cup, combine milk and vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined. Do not overmix.
- Drop the Topping: Drop spoonfuls of the cobbler topping evenly over the peach and raspberry filling.
- Brush with Cream (Optional): Brush the top of the cobbler with heavy cream or milk for a golden-brown crust.
- Sprinkle with Sugar (Optional): Sprinkle the top of the cobbler with granulated sugar for extra sweetness.
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the topping is golden brown and the filling is bubbly. Tent with foil if browning too quickly.
- Cool Slightly: Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving.
Notes
- Use ripe, juicy peaches for the best flavor.
- Don’t overmix the cobbler topping for a tender texture.
- Adjust sugar to taste based on the sweetness of your peaches.
- Use cold butter for a flaky topping.
- Let the cobbler cool slightly before serving to allow the filling to thicken.
- Serve warm, plain or with vanilla ice cream, whipped cream, or caramel sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45-55 minutes