Summer desserts don’t get better than a homemade raspberry peach cobbler fresh from the oven! I’ve been tweaking this recipe for years and finally nailed the perfect balance. The sweet juicy peaches mixed with tart raspberries create this magical combo that’ll have everyone asking for seconds. What makes this raspberry peach cobbler stand out is the buttery topping that gets crispy on top but stays tender where it meets the warm fruit. Got 15 mins to prep? That’s literally all you need before popping this beauty in the oven. Keep reading for all my tips to make this the best raspberry peach cobbler you’ve ever tasted!
Why This Raspberry Peach Cobbler Will Become Your Go-To Dessert
Ever tried making a fruit dessert only to end up with a soggy mess? That won’t happen with this recipe! The ratio of fruit to topping is spot-on every time.
I still laugh thinking about last summer when I brought this raspberry peach cobbler to a neighborhood potluck. My neighbor Tom (who always brags about his wife’s baking) asked for the recipe after his third helping! The secret? The contrast between the tart raspberries and sweet peaches just hits different.
One of the best things about this raspberry peach cobbler is how flexible it is. No fresh peaches? Frozen work great too. Need it gluten-free? Just swap the flour. Wanna make it ahead? No problem! Let’s dive into how to make this amazing dessert that’ll have everyone thinking you spent hours in the kitchen.
What You’ll Need for This Amazing Raspberry Peach Cobbler
For That Incredible Fruit Layer:
- 5 large ripe peaches (about 4 cups sliced) – These are the star of our raspberry peach cobbler! Look for peaches that yield slightly when pressed
- 2 cups fresh raspberries – The perfect tangy complement that makes this dessert special
- 2/3 cup granulated sugar – Enhances the natural sweetness without going overboard
- 2 tbsp fresh lemon juice – Brightens everything up and prevents browning
- 2 tbsp cornstarch – The key to avoiding a runny cobbler
- 1 tsp vanilla extract – Adds depth and warmth
- 1/2 tsp cinnamon – Just enough to enhance without overpowering
For The Buttery Cobbler Topping:
- 1 1/2 cups all-purpose flour – The foundation of our topping
- 1/3 cup granulated sugar – For sweetness and a crispy top
- 1/3 cup brown sugar – Adds caramel notes and chewy texture
- 1 1/2 tsp baking powder – Creates the perfect rise
- 1/2 tsp salt – Balances the sweetness perfectly
- 1/2 cup cold butter, cubed – The secret to those flaky pockets of goodness
- 1/2 cup buttermilk – Makes the topping tender and adds subtle tanginess
- 1 tsp vanilla extract – Complements the fruit beautifully
Don’t have buttermilk? No worries! Add 1/2 tbsp of vinegar or lemon juice to regular milk and let it sit for 5 mins. Works just the same in this raspberry peach cobbler recipe.
How To Make The Best Raspberry Peach Cobbler Ever
Prepping The Fruit Mixture:
- Heat ur oven to 375°F and grab a 9×9 baking dish or a deep pie plate.
- If ur peaches are super ripe, the skins should slip off easily after a quick dunk in boiling water (30 seconds max). If that’s too much hassle, just leave the skins on – they soften during baking anyway!
- Slice peaches into 1/2-inch wedges and drop them in a large bowl. When u cut into a perfect peach and the juice runs down ur arm, you know ur raspberry peach cobbler’s gonna be amazing.
- Add the raspberries to the bowl – handle them gently! If you’re using frozen berries, keep them frozen til the last minute or they’ll turn to mush.
- In a small bowl, mix sugar, cornstarch, lemon juice, vanilla and cinnamon until smooth. Pour this over the fruit and fold everything together with a rubber spatula. Be gentle with those raspberries!
- Transfer the mixture to your baking dish. If it looks super juicy already, that’s a good sign! The cornstarch will work its magic in the oven.
Creating That Perfect Cobbler Topping:
- Grab another bowl and whisk together flour, both sugars, baking powder and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work it in until you have pea-sized pieces. Don’t overdo it – those butter chunks create flaky pockets!
- Mix the buttermilk and vanilla in a small cup, then pour it into the flour mixture. Stir just until combined – overmixing is the enemy of a tender cobbler topping!
- Using a spoon or your fingers, drop dollops of the dough over the fruit mixture. Don’t try to spread it perfectly – the rustic look is part of the charm of a raspberry peach cobbler!
- Sprinkle a tablespoon of sugar over the top for extra sparkle and crunch.
- Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling up around the edges. When you see thick, slow bubbles (not rapid watery ones), that’s how you know the cornstarch has worked its thickening magic.
- Let it rest for at least 20 mins before serving – I know it’s hard to wait but this raspberry peach cobbler needs time to set up! Plus, it’s way too hot to eat right away anyway.
A Dessert That Creates Memories
Every time I make this raspberry peach cobbler, it brings back memories of my grandma’s kitchen in the summertime. The way the house filled with that sweet fruity smell as it baked… nothing compares.
What I love most about sharing this raspberry peach cobbler recipe is seeing how it brings people together. There’s something about a warm fruit dessert that gets people talking, sharing stories, and lingering at the table long after the meal is done.
Make this your own family tradition! Serve it warm with a scoop of vanilla ice cream melting into all those fruit juices, or enjoy it for breakfast the next day (I won’t tell!). However you serve it, this raspberry peach cobbler recipe hits that perfect sweet spot between simple and special – easy enough for weeknights but impressive enough for company. The bright raspberries and sweet peaches under that buttery topping… simply unbeatable!
Raspberry Peach Cobbler
Equipment
- 9×9-inch baking dish or deep pie plate
- Large mixing bowls
- Small mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Whisk
- Spatula
- Oven
Ingredients
For the Fruit Layer:
- 5 large ripe peaches about 4 cups sliced
- 2 cups fresh raspberries
- 2/3 cup granulated sugar
- 2 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
For the Cobbler Topping:
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter cubed
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or deep pie plate.
- In a large mixing bowl, combine sliced peaches and raspberries.
- In a small bowl, mix granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Pour over the fruit and gently fold together.
- Transfer the fruit mixture to the prepared baking dish.
- In another bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it forms pea-sized crumbs.
- Stir in buttermilk and vanilla extract until just combined. Do not overmix.
- Drop spoonfuls of the cobbler topping over the fruit mixture, leaving some gaps for bubbling.
- Sprinkle with a little extra sugar for added crunch.
- Bake for 40-45 minutes until the topping is golden brown and the fruit is bubbling.
- Let cool for at least 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Switch It Up: Awesome Variations on This Raspberry Peach Cobbler
1. Honey Lavender Raspberry Peach Cobbler
Replace half the sugar in the fruit mixture with honey and add 1 tsp of culinary lavender to the topping for a sophisticated twist that’ll impress at dinner parties.
2. Bourbon Brown Sugar Raspberry Peach Cobbler
Add 2 tbsp of good bourbon to the fruit and use all brown sugar instead of white for a rich, caramel-like flavor that’s perfect for fall gatherings.
3. Ginger Lime Raspberry Peach Cobbler
Swap the lemon juice for lime, add 1 tbsp of grated fresh ginger to the fruit, and include 1/4 tsp of ground ginger in the topping for a zingy version.
4. Coconut Cream Raspberry Peach Cobbler
Use coconut milk instead of buttermilk, add 1/2 cup shredded coconut to the topping, and top with toasted coconut flakes after baking for a tropical vacation in dessert form.
5. Cornmeal Crunch Raspberry Peach Cobbler
Replace 1/3 of the flour with fine cornmeal for a topping with extra texture and a subtle corn flavor that pairs amazingly with the peaches and raspberries.
6. Mini Cast Iron Raspberry Peach Cobblers
Divide everything between small cast iron skillets for individual servings that go from oven to table with major presentation points! Reduce baking time to about 30 minutes.
Your Raspberry Peach Cobbler Questions Answered
Do peaches and raspberries go together?
Absolutely! Peaches and raspberries are basically BFFs in the fruit world. The sweet juiciness of peaches perfectly balances the bright tanginess of raspberries. In this raspberry peach cobbler, they create this amazing flavor combo that hits all the right notes – sweet, tart, fruity, and just complex enough to keep you coming back for more. Plus, the colors are gorgeous together when they bubble up through the topping!
What’s the difference between a peach cobbler and a crumble?
It’s all about that topping! A raspberry peach cobbler has a thick, biscuit-like dough that’s spooned or dropped over the fruit before baking. It puffs up slightly and gets crispy on top while staying soft and dumpling-like where it touches the fruit. A crumble (sometimes called a crisp) has a streusel-type topping made with butter, flour, sugar, and often oats or nuts that gets uniformly crunchy throughout. Cobblers got their name cause the dropped dough looks like cobblestones when baked!
Is peach cobbler Factory a black-owned business?
Yes! The Peach Cobbler Factory is a successful black-owned dessert chain founded by Juan and Tamira Edgerton back in 2013. What started as a single family recipe has grown into multiple locations across different states. While our homemade raspberry peach cobbler recipe is different from theirs, their business success story is pretty inspiring for small food entrepreneurs everywhere.
Is it better to use fresh or canned peaches for cobbler?
Fresh peaches give the best flavor in a raspberry peach cobbler, especially during summer when they’re in season and perfectly ripe. Nothing beats that juicy sweetness and fresh aroma!
That said, canned peaches are totally fine when fresh aren’t available or when ur short on prep time. If using canned peaches in your raspberry peach cobbler, drain them well and reduce the sugar since they’re packed in syrup. Frozen peaches also work great – no need to thaw them first.
Should you rinse canned peaches?
If the peaches are packed in heavy syrup and you’re worried about your raspberry peach cobbler being too sweet, a quick rinse can help remove excess sugar. But don’t go overboard – a gentle rinse is enough, otherwise you might wash away flavor too.
For peaches in light syrup or juice, just drain them thoroughly before adding to your raspberry peach cobbler. Either way, remember to reduce the sugar in your recipe since canned peaches already have added sweeteners. Nobody wants an overly sweet cobbler that masks the natural fruit flavors!