Peach Raspberry Cobbler – A Southern peach cobbler given a little twist with the addition of fresh raspberries and a cinnamon sugar crust. The cakey, yet crispy crust is so spectacular that you won’t even need ice cream for this incredibly comforting dessert!
Cobbler is a dessert that has stolen my heart. Tons of fruit tossed in a little sugar and spices and topped with a cakey or biscuit topping. Yummm. It’s not quite pie since it’s served in a casserole dish, yet not quite a crumble or a crisp because it has a thick, cakey crust instead of a crunchy one (I talk about the distinction between crumbles and crisps in this post). But delicious all the same.
The first and – up until this point – only cobbler I ever loved was a blackberry cobbler. Sometimes, fruit can get too mushy when cooked in dessert. But blackberries hold up so perfectly as they roast so there’s texture in every bite. Plus, the juices of the berries make a sauce that’s perfectly thick enough to make the cobbler one cohesive, decadent summer treat.
But after tasting a version of this Peach Raspberry Cobbler at a work potluck, that blackberry cobbler took a backseat. And it’s almost entirely due to the cinnamon sugar crust on top.
After trying the first bite of my coworker’s cobbler, I immediately ran up to him and grilled him over this recipe. How the heck is this cobbler this amazing?! He said his wife made it and that he’d ask her for the recipe. He gave me a copy of it the next day, and the rest, they say, is history.
After receiving the recipe, there were a couple things that shocked me:
- Canned peaches? All that juiciness in the cobbler is from canned peaches?!
- Wait – this incredible topping was made with Bisquick mix?!
Now, the two points above were not made to judge – we all don’t have access to fresh peaches and sometimes Bisquick is just easier! I get it!
But I guess I was shocked because it had such a 100% homemade taste that I had no clue there were shortcuts. I am 10000% sure that the homemade taste is because of the spices and cinnamon sugar crust on top. No doubt about it. Don’t underestimate the power of making some small adjustments to short-cut ingredients!
For this recipe, however, I wanted to use fresh fruit since it’s readily available this time of year and it will give the cobbler more texture. If you don’t have access to fresh fruit, I think frozen would be the best substitute. Simply thaw and drain.
Just like with a pie and crumble and crisp, the fruit is then tossed in cornstarch/flour, spices, and sugar. But what comes next is unique to cobblers and cobblers alone…that cakey topping!
This topping is similar to biscuit topping but not as thick. I changed it up from the original recipe to use ingredients that I already had in my pantry rather than buying Bisquick. Oh and did I mention it’s covered in cinnamon sugar??? Okay, maybe I’ve said it three times already but it is the KEY to making this cobbler taste incredible. Trust me!
If you’ve never made a pie or crumble or crisp or cobbler before, have no fear – it is an incredibly simple recipe to follow. Here are a few tips to help you along the way:
- Depending on how ripe the peaches are, they may be hard to peel. Mine were SUPER ripe so I kept squishing the peaches in the process. I finally gave up and only peeled half of them. Good news! You can’t even taste the peel on the peaches! So if you’re not in the mood to peel them, forget about it!
- In the picture of the uncooked cobbler above, you can see the dollops of the topping. But what I also should have shown you is that I spread the dollops to the edges to create one, even layer of topping. I don’t particularly like the look of rounded heaps of biscuit dough on my cobbler so I like to spread it out. I also think it helps the cobbler cook more evenly. So I suggest you do it this way, too.
- After the cobbler is done baking, let it sit for at least 15 minutes to cool down before cutting into it. The reason for this is, not only to keep your tongue from burning off, but to also let the filling thicken back up. Think about it – when you melt something and then leave it alone, it starts to slightly thicken as it cools down, right? This is the same for any fruit-filled dessert. Trust me – it will be much easier to scoop out when the filling has slightly cooled.
Alright guys! I hope you enjoy this wonderful summer cobbler. I look forward to trying other fruit cobblers this summer. Which ones do you recommend??? Let me know in the comments below!
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Peach Raspberry Cobbler
For the filling:
- 8 medium peaches peeled, pitted and sliced
- 1 dry pint fresh raspberries
- 1 teaspoon fresh lemon juice
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons cornstarch
For the cobbler topping:
- 2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons butter unsalted, cold, cubed
- 1/2 cup boiling water
For the cinnamon sugar crust:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 425 degrees. Add all filling ingredients together in a large bowl and combine. Place into a 13x9 baking dish.
- Combine flour, sugars, baking powder, and salt for the cobbler topping. Whisk together until combined. Add cubed butter and break down the butter into the flour with your hands until the butter is in small pea-sized pieces. Add boiling water 1/4 cup at a time and mix together just until combined, being careful not to melt the butter completely. You should still see white pieces of butter through the batter.
- Spoon the batter onto the peach mixture and spread to the edges. With a spoon, combine the cinnamon and sugar for the crust. Sprinkle evenly over the top of the cobbler in one layer.
- Place baking dish on baking sheet (this will catch any overflowing fruit) and bake cobbler in preheated oven for 30-40 minutes, or until the batter is completely cooked. You can check this by inserting a toothpick and seeing if it comes out clean. If it does, the cobbler is done.
- Remove from oven and let cool for 15 minutes to let the center cool slightly and thicken up. Serve alone or with ice cream. Although, I don't think you'll need the ice cream!