Description
A simple, fruity cobbler with juicy peaches and tart raspberries topped with a golden, buttery crust. Perfect for summer desserts or a cozy treat any time of year!
Ingredients
Units
Scale
For the fruit filling:
- 4 cups fresh or frozen peaches, sliced
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
For the cobbler topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- Prepare the fruit filling: In a mixing bowl, combine peaches, raspberries, sugar, cornstarch, vanilla extract, and cinnamon (if using). Toss to coat, then pour into the prepared baking dish.
- Make the cobbler topping: In another bowl, whisk together flour, sugar, baking powder, and salt. Stir in melted butter, milk, and vanilla until smooth.
- Assemble: Spoon the batter over the fruit filling, spreading gently but leaving some gaps for the fruit to peek through.
- Bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the dough comes out clean.
- Cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!
Notes
- Fresh or frozen fruit both work well! If using frozen, do not thaw before baking.
- Add a pinch of nutmeg for extra warmth in the filling.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.