Summer Raspberry Peach Cobbler

Finding the perfect dessert for summer gatherings can feel like a real challenge. Between the heat and all the fresh fruit that needs using up, you want something that’s both satisfying and makes the most of the season’s bounty – especially when you’ve got a counter full of ripe peaches and fresh raspberries calling your name.

That’s where this raspberry peach cobbler comes in: it’s wonderfully sweet without being over-the-top, takes minimal effort to throw together, and lets those perfect summer fruits shine in the most comforting way possible.

What Kind of Peaches Should I Use?

For a cobbler, you’ll want to use ripe, fresh peaches that yield slightly when given a gentle squeeze. Yellow peaches are the classic choice here, though white peaches can work too – they’re just a bit sweeter and less acidic than their yellow cousins. If fresh peaches aren’t in season, you can use frozen peaches in a pinch, just make sure to thaw and drain them well before using. When picking fresh peaches, look for ones that have a sweet fragrance and are free from any green spots or bruising. To easily peel your peaches, score an X on the bottom and dip them in boiling water for about 30 seconds – the skins will slip right off.

Options for Substitutions

This cobbler recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Peaches and raspberries: Fresh fruit is best, but you can use frozen peaches and raspberries if fresh aren’t in season. Other fruit combos work great too – try nectarines, blackberries, or strawberries. Just keep the total amount of fruit the same.
• Caster sugar: Regular granulated sugar works just fine here. If using granulated, just pulse it in a food processor for a few seconds to make it finer. Brown sugar can also work, though it will give a slightly different flavor.
• Plain flour: All-purpose flour is the same thing. For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Flaked almonds: You can skip these or replace with chopped pecans, walnuts, or even a sprinkle of coarse sugar for crunch.
• Lemon zest: Orange zest makes a nice substitute, or you can leave it out if you don’t have any citrus on hand.
• Milk: Any milk works here – whole, 2%, plant-based alternatives like almond or oat milk will all do the job.

Watch Out for These Mistakes While Baking

The biggest mistake when making a fruit cobbler is using overripe peaches and raspberries, which can release too much liquid and make your topping soggy – choose firm, ripe peaches and fresh raspberries that hold their shape when baked. When preparing the cobbler topping, avoid overworking the butter into the flour mixture; you want pea-sized pieces of cold butter throughout the dough to create those perfect flaky biscuit-like layers. Another common error is opening the oven door too frequently while baking, which causes temperature fluctuations and uneven baking – resist the urge to peek and let the cobbler bake undisturbed until the top is golden brown and the fruit is bubbling around the edges. For the best texture, let your cobbler rest for 15-20 minutes after baking, allowing the fruit juices to thicken and the topping to set properly.

What to Serve With Peach Cobbler?

This warm, fruity cobbler practically begs for a scoop of vanilla ice cream on top – the way it melts into all those sweet peaches and raspberries is just perfect! If you’re not in an ice cream mood, a dollop of freshly whipped cream or even a pour of cold heavy cream works beautifully too. For breakfast or brunch servings, try it with a spoonful of Greek yogurt and a drizzle of honey, which adds a nice tangy contrast to the sweet fruit. And if you’re serving this at a dinner party, a cup of coffee or tea on the side helps balance out all that lovely sweetness.

Storage Instructions

Keep Fresh: This cobbler tastes best when eaten the same day it’s made, but you can keep it covered at room temperature for up to 2 days. The topping might lose some of its crispness, but the flavor will still be great! Just make sure to cover it with foil or place it in an airtight container.

Chill: If you want to keep it a bit longer, pop it in the fridge for up to 4 days. The fruit filling might get a bit juicier, but that’s not necessarily a bad thing – especially when served warm with a scoop of vanilla ice cream!

Warm Up: To bring back that fresh-baked taste, warm individual portions in the microwave for about 30 seconds, or place the whole cobbler in a 350°F oven for about 10 minutes. This will help crisp up the topping again and make the fruit filling nice and bubbly.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 120-130 g

Ingredients

For the fruit filling:

• 5 peaches, sliced into wedges
• 3/4 cup fresh raspberries
• 1/3 cup superfine sugar
• Zest from 1 lemon

For the cobbler topping:

• 3.2 oz cold butter, salted or unsalted
• 3/4 cup superfine sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp milk
• 2 tbsp sliced almonds

Step 1: Prepare the Fruit

• 5 peaches, sliced into wedges
• 3/4 cup fresh raspberries
• 1/3 cup superfine sugar
• zest from 1 lemon

Preheat your oven to 160°C for a fan oven or 170°C for a conventional oven.

Slice the peaches into chunky wedges and place them in a mixing bowl.

Add the fresh raspberries and superfine sugar, then toss gently to coat the fruit evenly.

Sprinkle the lemon zest over the mixture for a fragrant citrus touch.

Transfer the combined fruit to an ovenproof baking dish and set aside.

Step 2: Assemble and Bake the Cobbler

If you would like, you can top the prepared fruit in the baking dish with your preferred cobbler topping—simply spoon it over the surface of the fruit.

Optionally, sprinkle a little demerara sugar and flaked almonds over the topping for extra crunch and flavor.

Bake in the preheated oven for 25-30 minutes, until the fruit is juicy and bubbling at the edges and the cobbler topping turns golden and fluffy.

I like to check the cobbler halfway through baking; if the top is browning too quickly, you can loosely cover it with foil.