This Raspberry Peach Cobbler is one of my favorite ways to use fresh summer fruit! Juicy peaches and sweet-tart raspberries get tossed with a little cinnamon and nutmeg, then baked under a soft, buttery batter that puffs up and turns golden as it bakes. The fruit gets all bubbly and jammy, and the edges of the cobbler develop that irresistible crisp-chewy texture I love! If you love easy fruit desserts like this, check out my Blueberry Cobbler next! I like to serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or both!
Ingredients & Substitutions
- Peaches: Look for fresh, ripe peaches for the best flavor and sweetness. No need to peel them; the skins soften as they bake and add a nice pop of color to the cobbler.
- Raspberries: I love how the raspberries add a pop of flavor that goes really well with the peaches! Just give them a quick rinse and gently pat them dry before using.
- Warm Spices: Cinnamon and nutmeg make the fruit taste warm and tasty. They add a little extra flavor without being too strong.
- Lemon Juice: Lemon juice (I prefer freshly squeezed) brightens the fruits’ flavor and helps keep the peaches from turning brown. If you don’t have fresh lemon juice, bottled juice will work, too.
- Butter: Melt the unsalted butter and pour it into the bottom of the baking dish. As the cobbler bakes, it helps create a rich, golden base. If using salted butter, you may want to lessen the amount of salt.
- Batter: The batter is thick and smooth, like pancake batter. It bakes up soft and buttery, making a nice crust that goes perfectly with the fruit.
Can I Use Frozen Fruit In Cobbler?
Yes! You can use frozen peaches and raspberries if fresh ones aren’t available. Just thaw and drain any extra juice before adding to prevent the cobbler from becoming too watery. Using frozen fruit is a convenient way to enjoy this dessert year-round.
Can I Use Canned Peaches in Raspberry Peach Cobbler?
Yes, you can use canned peaches! Just make sure to drain them well so the cobbler doesn’t turn out too watery. If the peaches are packed in syrup, you may want to reduce the added sugar slightly to keep the filling from being too sweet.
Can I Make Raspberry Peach Cobbler Ahead Of Time?
Yes, you can prepare the cobbler up to 24 hours before baking. Simply assemble it, cover tightly, and keep it in the refrigerator until ready to bake. Just add a few extra minutes to the baking time if baking straight from the refrigerator.
Can I Use A Skillet To Make Cobbler?
Yes! You can use a skillet to make cobbler as long as it’s oven-safe, like a cast-iron skillet. It helps create a nice, golden crust and works great for baking the fruit and batter together. In fact, I used a cast-iron skillet for my Fresh Strawberry Cobbler and Blueberry Cobbler, too! Just make sure the skillet is about the same size as the recipe calls for.
How to Store Raspberry Peach Cobbler
Store leftover cobbler covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through. Or, enjoy it cold, straight from the refrigerator!
Can I Freeze Raspberry Peach Cobbler?
Yes! You can freeze the baked cobbler or freeze the fruit filling and batter separately. For best results, freeze the filling and batter in separate airtight containers, then assemble and bake when ready. If freezing the baked cobbler, wrap it tightly in aluminum foil and plastic wrap before freezing. Let it thaw overnight in the refrigerator before reheating.
Raspberry Peach Cobbler
Ingredients
Fruit Filling
- 4 cups (616 g) fresh ripe peaches, pitted and sliced (4-5 medium peaches)
- 1 cup (123 g) fresh raspberries
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
Batter
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup (184 g) whole milk
- 1 teaspoon vanilla extract
Toppings (Optional)
Instructions
- In a medium mixing bowl, gently toss together the sliced peaches, raspberries, sugar, cinnamon, nutmeg, and lemon juice until the fruit is evenly coated.
- Let the peach and raspberry mixture sit at room temperature while you prepare the batter.
- Preheat the oven to 350°F. Pour the melted butter into a 9×13-inch baking dish, tilting the pan to coat the bottom evenly. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk and vanilla to the dry ingredients. Stir just until smooth and combined; do not overmix. The batter should be thick but pourable, like pancake batter.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the fruit mixture evenly over the batter, making sure to include any juices from the bowl.
- Bake for 45 to 50 minutes, or until the top is golden brown, the edges are bubbling, and a toothpick inserted in the center comes out clean.
- Let the cobbler cool for at least 15 minutes before serving to allow it to set.
- Serve warm with vanilla ice cream or whipped cream, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love how easy this dessert is to throw together! It's a delicious way to use up fresh peaches and raspberries!
Elizabeth
This cobbler is great! I loved the combination of peaches and raspberries!
Bella
This is so good with a scoop of vanilla ice cream on top! It's the perfect summertime dessert, I think.
Stephanie
I like the raspberries in there! They add a nice flavor and pop of color, too.
