Easy Peach And Raspberry Cobbler Recipe

There's something magical about the combination of juicy peaches and tart raspberries bubbling beneath a golden, buttery topping. The aroma alone is enough to make you peek through the oven door more than once — and the first spoonful, warm and sweet, is pure summer comfort.

this Recipe

I first threw this cobbler together on a whim after a Saturday farmer’s market haul left me with more fruit than I knew what to do with. Now, it’s become a staple — especially when I need a crowd-pleaser that doesn’t require a culinary degree to make.

Whether you're hosting a casual barbecue or just want to treat yourself to something special on a Tuesday night, this cobbler hits the spot. Let’s dive in.

Why You’ll Love This Easy Peach and Raspberry Cobbler

It’s hard not to fall head over heels for this dessert — it’s bright, buttery, and bursting with flavor. But what really makes it a winner is how easy and flexible it is.

This recipe is perfect for last-minute baking. You don’t need to bring out the mixer or chill anything for hours. With just a few pantry staples and fresh (or even frozen) fruit, you can whip this together in under 15 minutes.

It’s incredibly budget-friendly, too. Seasonal fruit is affordable, and most of the remaining ingredients — like flour, sugar, and butter — are already in your kitchen. No need for fancy equipment or expensive baking ingredients.

And the flavor? Out of this world. The peaches bring a juicy sweetness, while the raspberries add just the right amount of tartness to balance every bite. Paired with the crisp, tender topping, it’s the kind of dessert that keeps people coming back for seconds.

Best of all, it’s highly customizable. Prefer blueberries? Add them in. Want a gluten-free version? It works beautifully with a one-to-one gluten-free flour blend. Keep reading for all the delicious ways to switch things up.

Ingredient Notes

This cobbler is built on simple, familiar ingredients — but each one has a purpose in creating that crave-worthy final result.

Peaches are the heart of this recipe. When they’re in season, nothing beats the flavor and texture of ripe, fresh peaches. You’ll want them slightly firm but fragrant. If you’re using frozen peaches, just make sure to thaw and drain them well to avoid excess liquid.

Raspberries add that signature tang and a pop of color. Fresh is great, but frozen raspberries work wonderfully too — and they break down a bit more during baking, creating a syrupy fruit layer that’s absolutely divine.

Granulated sugar plays two roles here: sweetening the fruit and helping the topping brown just right. I use a light hand with the sugar so the natural fruit flavors can really shine. If your fruit is super ripe, you could even scale it back a bit.

Flour, baking powder, and milk come together to form the batter-style topping. It puffs up as it bakes, absorbing some of the fruit juices while still getting crispy on top. I use all-purpose flour, but a gluten-free blend substitutes easily without any noticeable change in texture.

Butter — don’t skimp on it. You’ll melt it right in the baking dish before adding the batter, which gives the cobbler its rich flavor and signature golden crust. Unsalted is best so you can control the saltiness.

As for equipment, all you really need is an 8x8 baking dish or something close in size. No mixer, no special tools — just a bowl, a whisk, and a spoon.

How To Make This Easy Peach and Raspberry Cobbler

Making this cobbler is as effortless as it is rewarding. Here’s how to bring it to life in your kitchen.

Start by preheating your oven to 350°F (175°C). While that warms up, place the butter in your baking dish and slide it into the oven to melt. Keep an eye on it — it only takes a few minutes. Once melted, carefully remove the dish and set it aside.

While the butter melts, combine your sliced peaches and raspberries in a separate bowl. Sprinkle in a bit of sugar and gently toss to coat the fruit. This step helps draw out the juices and starts building that luscious fruit layer.

In another bowl, whisk together the flour, remaining sugar, baking powder, and a pinch of salt. Stir in the milk until a smooth batter forms — it should be pourable but not too thin.

Pour the batter evenly over the melted butter in the baking dish. Do not stir. This layering is key to getting the perfect texture — the batter will rise through the fruit and butter as it bakes, creating that dreamy golden crust.

Finally, spoon the fruit mixture over the batter, distributing it evenly across the top. Again, don’t stir! Just let the oven do its thing.

Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the cobbler part comes out clean. The fruit will be bubbling and the kitchen will smell incredible.

From start to finish, this recipe takes just about an hour — most of that is hands-off time. Serve it warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Options

Got leftovers? Lucky you. This cobbler keeps well and is just as delicious the next day — if not more.

You can store the cooled cobbler in the baking dish, covered with foil or plastic wrap, and refrigerate for up to 4 days. If you’re tight on space, transfer it to an airtight container instead.

To freeze, allow the cobbler to cool completely, then spoon portions into freezer-safe containers. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

For best results when reheating, warm individual portions in the microwave for about 30 seconds to 1 minute. If you're reheating a larger portion, use a 350°F oven for 10-15 minutes until heated through and bubbly.

Variations and Substitutions

The beauty of this cobbler is how adaptable it is to whatever fruit or dietary need you have.

Swap the peaches for nectarines, plums, or apples if that’s what’s in season. Just keep the total fruit volume the same — about 4 cups.

Try different berries like blueberries or blackberries in place of raspberries, or mix and match for a more complex flavor.

Need a gluten-free version? Use a one-to-one gluten-free baking flour. I’ve tested this with Cup4Cup and King Arthur’s blend — both work great without any texture issues.

To make it dairy-free, use plant-based butter and your favorite non-dairy milk. Almond, oat, or soy milk all perform well in this recipe.

You can also play with the spices — a pinch of cinnamon, nutmeg, or even ginger stirred into the batter or sprinkled over the fruit adds a lovely warming note.

Don’t be afraid to get creative. This recipe is forgiving, flexible, and practically invites experimentation.

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