Easy Peach And Raspberry Cobbler Recipe

There's something magical about the smell of warm peaches and raspberries bubbling away in the oven, their juices mingling beneath a golden, buttery topping. This Easy Peach and Raspberry Cobbler is the kind of dessert that feels like a hug in a bowl—sweet, slightly tart, and impossibly comforting.

this Recipe

I first made this cobbler on a lazy summer afternoon when I needed a quick dessert for last-minute guests. With just a few pantry staples and fresh fruit on hand, I whipped up what has now become a staple in our home. It’s the perfect blend of simplicity and flavor—and always a hit with family and friends.

Let’s dive into why this cobbler deserves a permanent place in your dessert rotation.

Why You’ll Love This Easy Peach and Raspberry Cobbler

Get ready to fall head over heels for this fruity, golden-topped dessert. Whether you're baking for a crowd or just craving something sweet and easy, this cobbler checks all the boxes.

First, it’s incredibly quick and effortless to prepare. You don’t need any fancy equipment or special techniques—just toss the fruit, mix the topping, and bake. It’s the ideal dessert when you're short on time but still want to impress.

It’s also wonderfully budget-friendly. Fresh peaches and raspberries are abundant in summer, but this recipe works beautifully with frozen fruit too. That means you can enjoy this sweet treat year-round without breaking the bank.

The flavor combination is unbeatable. Sweet peaches balance perfectly with the slightly tart raspberries, while the soft, cake-like topping adds just the right amount of texture and buttery richness.

And finally, it’s highly adaptable. You can swap in different fruits depending on what’s in season or what you have in the fridge. Think blueberries, blackberries, or even nectarines—the possibilities are endless.

So whether you're planning a summer BBQ or just want a no-fuss dessert to enjoy with a scoop of vanilla ice cream, this cobbler is always a good idea.

Ingredients Notes

The beauty of this cobbler lies in its simplicity. Every ingredient plays a role in creating that classic, homey flavor and texture we all crave in a warm fruit dessert.

Peaches are the star of this recipe. Fresh, ripe peaches will give you the best flavor and texture, but peeled and sliced frozen peaches work just as well if you’re short on time or making this out of season. Just be sure to thaw and drain them to avoid excess moisture in the dish.

Raspberries add a vibrant pop of color and a slight tartness that cuts through the sweetness of the peaches and sugar. I prefer fresh raspberries for their texture, but frozen ones hold up surprisingly well too. No need to thaw them—just toss them in straight from the freezer.

Granulated sugar helps enhance the natural sweetness of the fruit while also contributing to the golden crust. I like to sprinkle a little extra sugar over the top before baking for a lightly crisp finish.

All-purpose flour and baking powder form the foundation of the cobbler topping. When mixed with milk and melted butter, they create a soft, cake-like layer that rises and browns beautifully in the oven.

You’ll need a medium mixing bowl, a whisk, and a 9x9-inch baking dish or similar-sized casserole dish. No electric mixer required—just good old-fashioned stirring and baking.

How To Make This Easy Peach and Raspberry Cobbler

Making this cobbler is as simple as mix, pour, and bake. No complicated steps or special techniques—just straightforward, satisfying baking at its best.

Start by preheating your oven to 375°F. While it heats, lightly grease your baking dish with butter or nonstick spray. This prevents sticking and helps the edges of the topping get those delicious golden-brown, slightly crispy bits.

Next, prepare your fruit filling. In a large bowl, gently toss the sliced peaches and raspberries with some granulated sugar and a touch of lemon juice, if you like. The lemon juice isn’t mandatory, but it brightens up the fruit and balances the flavors beautifully. Once combined, pour the fruit mixture evenly into your prepared baking dish.

Now for the topping. In a separate bowl, whisk together all-purpose flour, sugar, baking powder, and a pinch of salt. Stir in milk and melted butter until just combined—you want a smooth, pourable batter. Pour the batter directly over the fruit. Don’t worry if it doesn’t cover everything perfectly; it will spread and rise as it bakes.

Place the dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the fruit is bubbling up around the edges. You’ll know it’s done when the top feels firm to the touch and a toothpick inserted into the center comes out clean.

Let the cobbler cool for at least 10–15 minutes before serving. This helps the filling thicken slightly and makes it easier to scoop. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer dessert.

Storage Options

This cobbler stores surprisingly well, making it a great make-ahead option for busy weeks or entertaining.

Once fully cooled, you can cover the baking dish tightly with foil or transfer the cobbler to an airtight container. It will keep in the refrigerator for up to 4 days. The topping may soften slightly, but a quick reheat will bring back that fresh-baked texture.

If you’d like to freeze it, let the cobbler cool completely first. Then wrap the whole dish (or individual portions) tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.

To reheat individual servings, just pop them in the microwave for 30–60 seconds. For the best texture, reheat in a toaster oven or regular oven to help crisp up the topping.

Variations and Substitutions

One of the best things about this cobbler is how flexible it is. Once you’ve got the basic technique down, you can customize it a hundred different ways.

Try swapping the peaches for nectarines, apricots, or even mangoes if you're in the mood for something tropical. The soft texture and sweetness of those fruits work beautifully in this style of dessert.

If you don’t have raspberries, try using blueberries, blackberries, or even cherries. You can also mix and match different berries for a more complex flavor and color profile.

For a slightly nuttier, heartier flavor, replace some of the all-purpose flour with almond flour or whole wheat flour. It adds a subtle depth that pairs well with stone fruits.

Need a gluten-free version? Simply use your favorite one-to-one gluten-free flour blend in place of regular flour. The topping may be slightly more delicate, but it will still rise and brown beautifully.

And if you're dairy-free, swap the milk with almond or oat milk, and use dairy-free butter. You’ll still get that tender, golden crust without compromising on flavor.

Don’t be afraid to make this recipe your own. It’s meant to be easy, forgiving, and endlessly adaptable to whatever you have in your kitchen.

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