This Easy Peach and Raspberry Cobbler combines sweet, juicy peaches with tart raspberries beneath a buttery, golden cobbler topping. Fresh lemon zest and flaked almonds add brightness and a delicate crunch, making this simple fruit dessert perfect for summer gatherings, family dinners, or an easy weekend treat.
Why You’ll Love This Recipe
The contrast of flavors and textures makes this peach raspberry cobbler especially satisfying. Ripe peaches become soft and syrupy as they bake, while raspberries add a pleasantly tart flavor that balances the sweetness.
The cobbler topping is equally simple. Cold butter is rubbed into flour, sugar, and baking powder before a little milk brings everything together into a soft dough. As it bakes, the topping becomes golden on the outside and tender underneath.
This is also a relaxed, family-friendly dessert. There is no pastry to roll and no complicated decorating. Spoon the topping over the fruit, scatter over some almonds, and let the oven do the rest.
Ingredients
Peach Filling
- 5 fresh peaches, cut into chunky wedges
- 125 g (1 cup) fresh raspberries
- 75 g (½ cup) caster sugar
Cobbler Topping
- 90 g (about ⅓ cup plus 1 tablespoon) cold butter, salted or unsalted
- 90 g (about ⅓ cup plus 1 tablespoon) caster sugar
- 140 g (about 1 cup plus 2 tablespoons) plain flour
- 1 teaspoon baking powder
- 2 teaspoons milk, plus more if needed
- 2 tablespoons flaked almonds
- Zest of 1 lemon
- Demerara sugar, optional
Instructions
- Preheat the oven to 160°C fan (320°F) or 170°C conventional (340°F).
- Cut the peaches into chunky wedges and place them in a large bowl.
- Add the fresh raspberries and 75 g caster sugar. Gently toss until the fruit is evenly coated without crushing the raspberries.
- Transfer the fruit mixture to an ovenproof baking dish and spread it into an even layer.
- In a separate large bowl, combine the plain flour, baking powder, caster sugar, and lemon zest.
- Add the cold butter. Rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add 2 teaspoons of milk and gently mix until a soft, cookie dough-like topping forms. If the mixture remains very dry and crumbly, add a small amount of additional milk.
- Spoon pieces of the topping evenly over the fruit. You do not need to completely cover the peaches and raspberries; small gaps allow the colorful fruit juices to bubble through.
- Sprinkle the flaked almonds over the topping. Add a light sprinkling of demerara sugar if desired.
- Bake the Easy Peach and Raspberry Cobbler for 25–30 minutes, or until the fruit is bubbling around the edges and the topping is cooked through and golden.
- Remove from the oven and allow the cobbler to rest for about 10–15 minutes before serving.
Tips & Tricks
Choose ripe but reasonably firm peaches. Overripe peaches can release a lot of liquid and become excessively soft during baking.
Keep the butter cold until you are ready to make the topping. Small pieces of cold butter help create a tender, crumbly cobbler texture.
Be gentle when combining the raspberries and peaches. Raspberries are delicate and can break apart easily.
The exact amount of milk required can vary slightly depending on the flour. Start with the specified amount and add only a small splash more if the dough is too dry to come together.
For extra crunch, lightly toast the flaked almonds before sprinkling them over the cobbler.
If the topping begins browning too quickly before the fruit is bubbling, loosely cover the baking dish with foil for the remaining baking time.
Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Resting Time: 10 minutes
Total Time: About 55 minutes
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: British-American Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, alcohol-free, halal-friendly
Notes
Nectarines are an excellent substitute for peaches and generally do not need to be peeled. You can also replace some of the raspberries with blueberries, blackberries, or strawberries.
If fresh raspberries are unavailable, frozen raspberries can work. Add them while still frozen rather than thawing first, and be prepared for the filling to release a little more juice.
This fresh peach cobbler is especially delicious served warm with vanilla ice cream, lightly whipped cream, custard, or thick Greek yogurt.
For a nut-free variation, simply leave out the flaked almonds.
Nutrition
Approximate nutrition per serving:
Calories: 350 kcal
Protein: 4 g
Carbohydrates: 57 g
Fat: 13 g
Nutrition values are estimates and will vary depending on serving size and the exact ingredients used.
FAQ
Can I make Easy Peach and Raspberry Cobbler with frozen fruit?
Yes. Frozen raspberries can be added directly from the freezer. Frozen peaches can also work, although they may release more liquid than fresh peaches. You may need to extend the baking time slightly.
Do I need to peel peaches for cobbler?
No. Peach skin softens during baking, so peeling is optional. If you prefer a smoother fruit filling, you can peel the peaches before slicing them.
How do I know when peach raspberry cobbler is done?
The fruit filling should be visibly bubbling around the edges, while the cobbler topping should look golden and feel cooked rather than wet or doughy in the center.
Why is my cobbler topping dry?
Too little liquid or too much flour can produce a dry topping. Measure the flour carefully and add the milk gradually until the mixture forms a soft dough.
Can I make peach and raspberry cobbler ahead of time?
The cobbler is at its best freshly baked, but you can prepare the fruit and dry topping ingredients separately in advance. Assemble shortly before baking so the topping does not absorb too much moisture.
What should I serve with peach raspberry cobbler?
Vanilla ice cream is a classic choice because it melts beautifully over the warm fruit. Whipped cream, vanilla custard, or Greek yogurt are also delicious options.
Storage
Allow leftover cobbler to cool completely before covering it. Store it in the refrigerator for up to 3 days.
Reheat individual servings in the microwave until warm, or place the cobbler in a 160°C (320°F) oven for approximately 10–15 minutes. Oven reheating is better for restoring some crispness to the topping.
The baked cobbler can also be frozen for up to 2 months in a freezer-safe container. Thaw it overnight in the refrigerator before reheating.
Similar Recipes
Easy Peach and Raspberry Cobbler Recipe
Ingredients
Peach Filling
- 5 fresh peaches cut into chunky wedges
- 125 g 1 cup fresh raspberries
- 75 g ½ cup caster sugar
Cobbler Topping
- 90 g about ⅓ cup plus 1 tablespoon cold butter, salted or unsalted
- 90 g about ⅓ cup plus 1 tablespoon caster sugar
- 140 g about 1 cup plus 2 tablespoons plain flour
- 1 teaspoon baking powder
- 2 teaspoons milk plus more if needed
- 2 tablespoons flaked almonds
- Zest of 1 lemon
- Demerara sugar optional
Instructions
- Preheat the oven to 160°C fan (320°F) or 170°C conventional (340°F).
- Cut the peaches into chunky wedges and place them in a large bowl.
- Add the fresh raspberries and 75 g caster sugar. Gently toss until the fruit is evenly coated without crushing the raspberries.
- Transfer the fruit mixture to an ovenproof baking dish and spread it into an even layer.
- In a separate large bowl, combine the plain flour, baking powder, caster sugar, and lemon zest.
- Add the cold butter. Rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add 2 teaspoons of milk and gently mix until a soft, cookie dough-like topping forms. If the mixture remains very dry and crumbly, add a small amount of additional milk.
- Spoon pieces of the topping evenly over the fruit. You do not need to completely cover the peaches and raspberries; small gaps allow the colorful fruit juices to bubble through.
- Sprinkle the flaked almonds over the topping. Add a light sprinkling of demerara sugar if desired.
- Bake the Easy Peach and Raspberry Cobbler for 25–30 minutes, or until the fruit is bubbling around the edges and the topping is cooked through and golden.
- Remove from the oven and allow the cobbler to rest for about 10–15 minutes before serving.
Notes
Conclusion
This Easy Peach and Raspberry Cobbler is proof that a memorable fruit dessert does not have to be complicated. Sweet peaches, tart raspberries, fresh lemon zest, buttery cobbler topping, and crisp almonds come together in a warm dessert filled with contrasting flavors and textures.
Serve it slightly warm with a scoop of vanilla ice cream or a spoonful of custard for an easy dessert that makes the most of fresh summer fruit.