Peach & Raspberry Cobbler Recipe


Peach & Raspberry Cobbler

There’s nothing real complicated about cobbler—it’s just juicy fruit filling under buttery crisp topping. But sometimes it’s the simple things that are the most satisfying.

Peach & Raspberry Cobbler
Recipe courtesy of Cuisine at Home
No matter how “techie” the world gets, traditional desserts like this cobbler are here to stay. This is the perfect finale for a summer Sunday barbecue.
The beauty of this recipe is its flexibility. For example, a cast-iron skillet works great, but any 8" square or round pan is fine too. And whatever combination of frozen berries and stone fruit you want to use will work. For convenience and consistency in flavor and quality, frozen fruit can’t be beat!
Allow the cobbler to stand after baking so the filling thickens. Then serve with plenty of ice cream!
Bring the fruit mixture to a boil, reduce heat to a simmer, and cook 2–3 minutes to thicken.
Makes one 8" pan
Total time: 1 hour + cooling
Whisk Together; Add and Simmer:
  • 1/4 cup peach juice
  • 2 T. cornstarch
  • 1 T. fresh lemon juice
  • 4 cups frozen peaches
  • 2 cups frozen raspberries
  • 1 cup sugar
  • Pinch of salt
  • 1 t. vanilla extract
  • 1/4 t. almond extract
Cut the butter into the flour mixture using a pastry blender. You can use your fingers, but don’t overwork it.
Stir Together; Cut in:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 t. baking powder
  • 1/2 t. salt
  • 6 T. unsalted butter, cold, cut into cubes
  • 1/2 cup sliced almonds
  • 1/4 cup boiling water
Add the boiling water along with the almonds, stirring just until the mixture holds together.
Serve with:
  • Vanilla ice cream
Drop dough onto fruit mixture with your fingers or a spoon. Bake on a pan to catch any drippings.
  1. Preheat oven to 400°; line a baking sheet with parchment paper.
  2. Whisk peach juice, cornstarch, and lemon juice together in a saucepan until cornstarch dissolves.
  3. Add peaches, raspberries, sugar, and pinch of salt; stir to coat and bring to a boil over medium heat.
  4. Reduce heat and simmer until mixture thickens, 2–3 minutes; off heat, stir in both extracts.
  5. Pour filling into an 8" cast-iron skillet and place on prepared baking sheet.
  6. Stir flour, sugar, baking powder, and 1/2 t. salt together in a large bowl.
  7. Cut in butter using a pastry blender until mixture resembles coarse meal.
  8. Add almonds and water, stir just until moistened, then drop dough evenly over fruit mixture.
  9. Bake cobbler until filling is bubbly and topping is brown, 25 minutes.
  10. Cool on a rack 1 hour.
  11. Serve with ice cream