This easy Raspberry Peach Cobbler recipe brings together juicy peaches and fresh raspberries under a layer of homemade buttermilk biscuits. Whether you’re using fresh, frozen, or canned peaches, this dessert is a perfect choice any time of the year.
Fresh, Frozen or Canned Peaches: No Fuss
This cobbler is made entirely from scratch—no boxed mixes here! You control the ingredients and get the satisfaction of creating something homemade. Plus, it’s just as fast and easy as using a mix. It’s home-baked goodness made quick and easy.
Here is Why This Cobbler Recipe Works
Versatile Ingredients: Use fresh, frozen, or canned peaches. No need to wait for summer to enjoy this cobbler!
Quick and Easy: The simple drop biscuit topping comes together fast, so you can whip up this dessert last minute.
Crisp, Tender Biscuits: These buttermilk biscuits are super tender but the coarse sugar on top gives them a crisp, sugary coating.They are so good.
If you love this recipe, try our peach coffee cake or peach crisp with oatmeal crumble.
The Ingredients
- Produce: Peaches, lemon juice, raspberries
- Pantry: Granulated sugar, quick tapioca or cornstarch, all-purpose flour, baking powder, baking soda, cinnamon, ground nutmeg, salt, vanilla.
- Fridge: Butter, buttermilk, eggs
Ingredient Substitutions
Don’t have buttermilk? No problem! You can make a decent substitute by mixing ⅓ cup of milk with 1 teaspoon of vinegar or lemon juice and letting it sit for a few minutes.
And frozen or canned peaches work if you don’t have fresh.
Variations
Blueberry Almond Cobbler: Substitute the raspberries with 2 cups of fresh or frozen blueberries and add ½ cup of sliced almonds to the biscuit topping.
Peach Ginger Cobbler: Add 1 tablespoon of freshly grated ginger to the peach filling and sprinkle crystallized ginger on top of the biscuit dough before baking.
Tips for Success
I like to peel my peaches for a smoother texture, but if that feels a bit too fussy, you can skip it.
However, if you do decide to peel them, make it easier by blanching the them in boiling water for 30 seconds, then shocking them in ice water—this helps the skins slip off effortlessly.
If the biscuits start to brown too quickly, cover them loosely with aluminum foil around the 35 to 40-minute mark to avoid over-browning.
Ensure the thickener is evenly distributed by mixing it thoroughly with the sugar before adding it to the fruit—this prevents it from clumping.
Storage
To store any leftover Cobbler, let it cool completely before covering it with plastic wrap or transferring it to an airtight container. You can keep it in the refrigerator for 3 to 4 days.
To freeze, wrap the cooled dish tightly in plastic wrap, followed by a layer of aluminum foil, or transfer portions to a freezer-safe container. The cobbler can be frozen for up to 3 months
Quick and Easy Dessert
This Peach Raspberry Cobbler is your go-to dessert for any season, whether you’re working with fresh summer peaches or your freezer stash. The drop biscuits are lightly spiced and easy to make. You can whip this up on a weeknight but it is impressive enough for gatherings.
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Peach Raspberry Cobbler
Ingredients
For the Filling
- 8 cups sliced peaches* from about 10 to 12 peaches
- 2 tablespoons lemon juice
- 1-½ cups granulated sugar (300 grams)
- ½ cup quick tapioca (or 7 tablespoons cornstarch)
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups fresh raspberries
Spiced Drop Biscuit Topping:
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 egg yolk
- 10 tablespoons butter melted,
- ⅓ cup buttermilk (76 grams)
- 1 teaspoon vanilla extract
- 2-⅔ cups all purpose flour (320 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons turbinado sugar (or regular sugar)
Instructions
- Preheat the oven to 350°F and grease a 13 x 9 inch baking dish.
- Place the peach slices in the baking dish and toss with the lemon juice.
- In a small dish, combine the sugar, tapioca (or cornstarch), cinnamon, nutmeg, and salt. Stir well to distribute the thickener throughout the sugar. Pour the sugar mixture over the peaches and toss to coat. Fold in the raspberries. Set the fruit mixture aside while you make the topping.
- In a mixing bowl, whisk together the sugar, egg, and egg yolk. Stir in the melted butter, buttermilk, and vanilla extract.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt over the egg mixture. Use a wide spatula to fold the batter until it just comes together and you don’t see any flour streaks.
- Place large dollops of dough on top of the fruit filling then sprinkle it with coarse sugar. Bake for 50 to 60 minutes or until you see the filling bubble up and a toothpick stuck in the center of the biscuits comes out clean. About 35 to 40 minutes into baking, check the cobbler. If the biscuits are browning too quickly, cover them with a sheet of aluminum foil to prevent over-browning.
Notes
- I prefer to peel the skin off my peaches for a smoother texture, but feel free to leave the skins on if you like.
- You can easily swap fresh peaches for canned or thawed frozen ones, whichever you have on hand.
Kelly Bloom
Saturday 31st of August 2024
Delicious!