Peach and Raspberry Cobbler (Printable)
Fresh summer fruits topped with golden buttery biscuits, baked until bubbling and golden.
# What You Need:
→ Fruit Filling
01 - 4 cups ripe peaches, peeled, pitted, and sliced
02 - 1½ cups fresh raspberries
03 - ½ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tbsp lemon juice
06 - 1 tsp vanilla extract
→ Biscuit Topping
07 - 1 cup all-purpose flour
08 - ¼ cup granulated sugar
09 - 1½ tsp baking powder
10 - ¼ tsp salt
11 - ½ cup unsalted butter, cold and cubed
12 - ⅓ cup whole milk
13 - 1 large egg
→ Optional
14 - 1 tbsp coarse or turbinado sugar for sprinkling
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - In a large bowl, combine sliced peaches, raspberries, ½ cup sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until fruit is evenly coated. Transfer mixture to the prepared baking dish.
03 - In a separate medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt until well blended.
04 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - In a small bowl, whisk together milk and egg until combined. Pour over the flour-butter mixture and stir gently with a spatula just until the dough comes together. Be careful not to overmix.
06 - Drop spoonfuls of the biscuit topping evenly over the fruit mixture, leaving some gaps for steam to escape. Sprinkle with coarse sugar if desired.
07 - Bake for 38–42 minutes until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping begins to brown too quickly, cover loosely with aluminum foil for the last 10 minutes of baking.
08 - Remove from oven and let cool for 15–20 minutes before serving. Serve warm, optionally topped with vanilla ice cream.
# Expert Tips:
01 -
- The biscuits turn impossibly golden while staying tender underneath, and that contrast against the hot jammy fruit is exactly what summer desserts should be
- It comes together in under twenty minutes but tastes like something that required way more planning and patience
02 -
- The first time I made this, I used frozen fruit without adjusting anything and ended up with way too much liquid, so if you use frozen, add another tablespoon of cornstarch
- Working quickly with the butter is critical because once it starts melting into the flour, you lose those flaky layers
03 -
- If the biscuits are browning too fast, tent the whole thing with foil for the last 10 minutes rather than adjusting the temperature
- A baking dish with lighter color material will bake more evenly than dark glass which can cause the bottom to overcook