Peach cobbler will forever be a favorite dessert in my house.
It’s a classic dessert I make every summer and it’s always a fantastic way to use less than optimal peaches that may not be as ripe as I would like them to be when we eat them whole.
One of the things I love most about peach cobbler is how adaptable it can be and I love turning a humble peach cobbler into a peach berry cobbler with just 1 simple addition.
In the past year, Riley has become a HUGE raspberry fan. We often can’t get out of the grocery store without the container being torn open and more than a handful of raspberries going missing before we check out.
And so it came naturally that this summer’s peach cobbler would involve raspberries!
Of course, sweet and slightly tart raspberries were just the perfect complement to the peaches and sugared biscuit topping here. But other berries work too like blackberries, bramble berries, or black raspberries.
Here’s the basic grocery list for this peach cobbler recipe, most of which you probably already have in your kitchen!
Be sure to keep scrolling down to the recipe card for the list with ingredient amounts!
- peaches and raspberries (frozen are ok for both)
- light or dark brown sugar
- granulated sugar
- ground cinnamon
- all-purpose flour
- baking powder
- unsalted butter
- an egg
- heavy cream
- course or sparkling sugar
The Best Peaches for Peach Cobbler
The best peaches for any kind of peach cobbler are…well, any kind of peaches!
Seriously! I’ve used white peaches, yellow peaches, and those adorable little donut peaches (also called UFO peaches), and I’ve never made a bad cobbler with any of them.
Do You Have to Peel the Peaches?
Heck no! Slice those gorgeous fuzzy peaches up and toss them right in the cornstarch.
For a recipe like this one, peeling is unnecessary since the skins will soften and mix in with the rest of the cobbler. And as a bonus, they’ll add a little extra fiber to your dessert!
Peach Cobbler Recipe Variations
Does anyone need a repertoire of peach cobbler recipes?
Well yes! I do!
I love that peach cobbler is adaptable in so many ways. This peach raspberry version is the latest in my line-up which also includes peach blueberry and strawberry peach in addition to the classic recipe.
And believe me, I have ideas for new combinations that I’ll be working on for next summer!
Fabulous Peach Recipes
- peach cake with dulce de leche buttercream
- peach tatin
- peach vanilla bean jam
- peach blueberry pie
- peach jam scones
- bourbon peach bbq sauce
- peach crumb bars
For the peach raspberry filling:
- 2 lbs ripe fresh peaches, halved, pitted, and each half sliced into 8 slices
- 1 pint fresh raspberries
- ¼ cup cornstarch
- 2 tbsp light or dark brown sugar
- 2 tbsp granulated sugar
- ¾ tsp ground cinnamon
For the biscuit topping:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 1 cup heavy cream
- 2 tbsp course or sparkling sugar
- Preheat oven to 375° F. Set a 2-quart baking dish aside.
- To make the filling: Place the peaches, raspberries, cornstarch, both sugars, and cinnamon in a large bowl. Toss until well combined and set the bowl aside, stirring every so often while you make the biscuit topping.
- To make the biscuit topping: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined. Gently toss in the butter pieces and coat them with the flour mixture. Rub the butter in with your fingers (use your thumbs and first two fingers) until the mixture becomes a little crumbly and the butter forms small clumps (coarse meal with the flour) – you’ll need to use a little pressure to get the cold butter to break up so don’t be afraid to “get dirty”.
- Whisk the egg and cream together in a 4-cup liquid-measuring cup. Slowly add this mixture to dry ingredients, mixing with a fork until the dough just comes together - it will be wet and sticky.
- Pour the peach raspberry filling into the baking dish. Using a large ice cream scoop or a ¼ cup measuring cup drop clumps of biscuit dough (about ½ cup each) over the top of the peaches, gently flattening them out slightly with your fingertips. Sprinkle the biscuit dough with the coarse sugar.
- Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve warm with vanilla ice cream.
adapted from this peach cobbler recipe
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STAUB Ceramics Rectangular Baking Dish Set, 2 pc, Matte White
Pyrex Glass Mixing Bowl Set (3-Piece)
OXO SteeL 9-Inch Better Wire Whisk
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
Pyrex 4-Cup Glass Measuring Cup
Solula 18/8 Stainless Steel Large Ice Cream Scoop - 4 Tablespoons
Wilton White Sparkling Sugar, 8 oz.