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Easy Peach and Raspberry Cobbler

Easy peach and raspberry cobbler with juicy ruby-and-amber filling bubbling through a golden, tender crust. Sweet peach-raspberry syrup works with a simple batter that sets without stirring.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 4 cup fresh peaches peeled and sliced
  • 2 cup fresh raspberries
  • 0.5 cup granulated sugar divided
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
Cobbler batter
  • 0.5 lb 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 to serve warm

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and set out a 9x13 baking dish for assembly.
  2. Toss peaches and raspberries with 1/4 cup sugar, lemon juice, and cornstarch until the fruit looks evenly coated.
  3. Pour melted butter into the 9x13 baking dish and swirl to make sure the bottom is covered.
  4. Whisk flour, remaining 1/4 cup sugar, baking powder, salt, and milk until just combined.
  5. Pour the batter over the butter—do not stir.
  6. Spoon the fruit mixture and all juices over the batter—do not stir.
Bake and serve
  1. Bake for 40-45 minutes at 350F until the crust is golden and the filling is bubbling through.
  2. Let it cool briefly, then serve warm with vanilla ice cream.

Notes

Pro tip: keep the batter just “just combined” so it bakes tender rather than dense. Store leftovers covered in the refrigerator up to 3 days; rewarm in the oven or microwave until hot. Freezing is not recommended because the fruit juices can weep after thawing. For a lighter swap, use low-fat milk in the batter and reduce sugar by 1-2 tbsp if your fruit is very sweet.