Description

Savor the delightful flavors of Raspberry Peach Cobbler, featuring ripe peaches, tart raspberries, and a buttery topping. This dessert is easy to make and perfect for gatherings or a cozy night in, promising comfort and joy with every bite.

Ingredients

Scale

4 cups (616 g) fresh ripe peaches, pitted and sliced (4–5 medium peaches)
1 cup (123 g) fresh raspberries
¼ cup (50 g) granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon fresh lemon juice
½ cup (1 stick / 113 g) unsalted butter, melted
1 ¼ cups (156 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup (184 g) whole milk
1 teaspoon vanilla extract
Vanilla Ice cream
Whipped cream

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Instructions

In a medium bowl, gently combine sliced peaches, raspberries, sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
Let the fruit mixture sit at room temperature while preparing the batter.
Preheat the oven to 350°F (175°C). Pour melted butter into a 9×13-inch baking dish, tilting to coat the bottom.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add milk and vanilla to the dry ingredients. Stir until just combined; do not overmix.
Pour the batter evenly over the melted butter in the baking dish without stirring.
Spoon the fruit mixture over the batter, including any juices from the bowl.
Bake for 45 to 50 minutes, until the top is golden and a toothpick comes out clean.
Allow cooling for at least 15 minutes before serving.
Serve warm topped with vanilla ice cream or whipped cream, if desired.

Notes

For added flavor, consider using brown sugar instead of granulated sugar.
This cobbler goes wonderfully with a scoop of vanilla ice cream on top.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg