Peach Raspberry Cobbler
This Raspberry Peach Cobbler is the ultimate dessert for any time of year, whether you're using fresh, frozen, or canned peaches. The spiced drop biscuits are a breeze to make—no rolling or cutting required! Just plop the dough on top of the juicy fruit filling, and you're on your way to an easy dessert.
Servings: 12 Servings
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.
Nutrition
Calories: 452kcal | Carbohydrates: 85g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 377mg | Potassium: 211mg | Fiber: 4g | Sugar: 55g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg
