Easy Peach And Raspberry Cobbler Recipe

There’s something irresistible about the smell of bubbling fruit and sweet, golden topping wafting from the oven. This Easy Peach and Raspberry Cobbler combines juicy peaches, tart raspberries, and a soft, buttery crust for the ultimate comfort dessert that comes together with minimal effort.

I first made this cobbler on a summer afternoon after a trip to the local farmer’s market. The peaches were at their peak, the raspberries perfectly ripe, and this recipe has been a seasonal staple ever since. Whether you serve it warm with a scoop of vanilla ice cream or chilled straight from the fridge, it never disappoints.

It’s simple enough for a weeknight treat but special enough to serve to guests. Let’s dive into why you’ll be making this cobbler again and again.

Why You’ll Love This Easy Peach and Raspberry Cobbler

If you're looking for a no-fuss dessert that feels homemade and indulgent, this cobbler has your name written all over it.

First, it’s incredibly easy to make. With just a handful of pantry staples and fresh fruit, you can have this dessert in the oven in under 15 minutes. No fancy techniques or complicated prep work required.

It’s also budget-friendly. Especially during summer when peaches and raspberries are in season, this cobbler comes together using affordable ingredients that stretch to feed a crowd.

And let’s not forget how versatile it is. If you’re short on raspberries, swap in blueberries or blackberries. Frozen fruit works well too, so you’re not limited to making this cobbler only in the warmer months.

Best of all, it tastes like summer in every bite. The peaches get syrupy and soft, the raspberries add a pop of brightness, and the topping bakes up golden and tender with just the right amount of crunch.

It’s the kind of dessert that brings people back for seconds—and maybe even thirds.

Ingredients Notes

The beauty of this cobbler is in its simplicity. Each ingredient plays a key role in creating that perfect balance of sweet, tart, and buttery goodness.

Fresh peaches are the star here. Look for ripe but firm peaches that give slightly when pressed. If you're in a pinch, canned or frozen peaches can be used—just be sure to drain them well to avoid excess liquid.

Raspberries provide a tart contrast to the sweetness of the peaches and the sugar in the batter. Fresh is ideal, but frozen raspberries can work beautifully. Don’t worry if they break apart during mixing; they’ll still lend their vibrant flavor.

All-purpose flour, baking powder, and sugar form the foundation of the cobbler topping. The baking powder helps it rise, while the sugar adds sweetness and helps form a golden crust.

Butter is melted and added to the baking dish before the batter is poured in. As the cobbler bakes, the butter rises through the topping, giving it a tender texture and rich flavor.

You’ll also need a medium-sized baking dish (about 8x8 or 9x9 inches works great), and ideally a mixing bowl or two. No electric mixer needed—just a spoon and some summer fruit.

How To Make This Easy Peach and Raspberry Cobbler

Making this cobbler is as easy as it gets. You don’t need to be a baking expert to pull it off—just follow along and enjoy the process.

Start by preheating your oven to 350°F. While it heats, place the butter directly into your baking dish and set it in the oven to melt. Keep an eye on it so it doesn’t brown too much—you just want it fully melted.

Meanwhile, peel and slice your peaches. You can leave the skins on if you like a more rustic texture. Add the raspberries and toss the fruit together with a bit of sugar and a squeeze of lemon juice to brighten the flavors.

In a separate bowl, mix your dry ingredients: flour, sugar, baking powder, and a pinch of salt. Stir in the milk until just combined—you’re looking for a thick, pourable batter. No overmixing!

Once the butter is melted, carefully remove the dish from the oven. Pour the batter over the melted butter—don’t stir. Then, spoon the fruit mixture evenly over the top. As it bakes, the batter will puff up around the fruit, creating that signature cobbler texture.

Bake for 40 to 45 minutes, or until the top is golden and the fruit juices are bubbling at the edges. The aroma alone will let you know it’s almost ready.

Let the cobbler cool for at least 10-15 minutes before serving. It thickens slightly as it rests and makes for a cleaner scoop.

Storage Options

If you have any leftovers (and that’s a big if), this cobbler stores beautifully.

Let the cobbler cool completely before covering it with foil or transferring it to an airtight container. You can keep it at room temperature for up to 2 days, or in the fridge for up to 5 days.

For longer storage, you can freeze individual portions wrapped tightly in plastic and foil. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply pop a serving in the microwave for about 30 seconds to 1 minute, or warm the whole dish in a 300°F oven for 10-15 minutes until heated through.

Variations and Substitutions

This cobbler is endlessly adaptable, which is one reason I make it so often.

Try swapping the raspberries for blueberries, blackberries, or even chopped strawberries. Each fruit brings its own personality, but they all work wonderfully with peaches.

If peaches aren’t available, you can use nectarines, plums, or a mix of stone fruits. Just keep the total fruit volume about the same.

Looking to make it a little healthier? Substitute some or all of the all-purpose flour with whole wheat flour, or use coconut sugar in place of white sugar for a more caramel-like flavor.

Dairy-free? No problem. Swap the butter with a plant-based alternative and use almond or oat milk in the batter.

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