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White pan of Raspberry Peach Cobbler on a wooden table from overhead.
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Raspberry Peach Cobbler

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!
Prep Time15 minutes
Cook Time45 minutes
Cooling Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Keyword: Raspberry Peach Cobbler
Servings: 12 people
Calories: 241kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1portion | Calories: 241kcal