This Raspberry Peach Cobbler combines juicy peaches and fresh raspberries beneath a crisp-topped layer of spiced buttermilk drop biscuits. Whether you use fresh, frozen, or canned peaches, this straightforward from-scratch dessert is quick to make and satisfying any time of year.
Fresh, Frozen or Canned Peaches: No Fuss
This cobbler is made from scratch—no mixes—so you control the ingredients and flavor. It comes together almost as quickly as a boxed option but delivers true homemade texture and taste. Use whatever peaches you have on hand: fresh in season, thawed from the freezer, or canned for convenience.
Why This Cobbler Works
Versatile Ingredients: Works equally well with fresh, frozen, or canned peaches so you can enjoy it year-round.
Quick and Easy: The drop-biscuit topping is simple—no rolling or shaping—so you can make this dessert at the last minute.
Tender Biscuits with a Crisp Top: Buttermilk in the biscuit batter keeps the biscuits tender, while a sprinkle of coarse sugar yields a pleasant crunchy finish.
Ingredients
- Produce: peaches, lemon juice, raspberries
- Pantry: granulated sugar, quick tapioca or cornstarch, all-purpose flour, baking powder, baking soda, cinnamon, ground nutmeg, salt, vanilla
- Fridge: butter, buttermilk, eggs
Ingredient Substitutions
If you don’t have buttermilk, make a quick substitute by stirring 1 teaspoon of vinegar or lemon juice into 1/3 cup of milk and letting it sit for a few minutes. Frozen or canned peaches can be used in place of fresh with excellent results.
Variations
Blueberry Almond Cobbler: Replace the raspberries with 2 cups of fresh or frozen blueberries and fold 1/2 cup sliced almonds into the biscuit topping.
Peach Ginger Cobbler: Stir 1 tablespoon freshly grated ginger into the peach filling and sprinkle a little crystallized ginger on the biscuit dough before baking.
Tips for Success
Peeling peaches gives a smoother filling. To peel easily, blanch peaches in boiling water for 30 seconds, then plunge into ice water—the skins will slip off. If the biscuits brown too fast, tent lightly with foil about 35–40 minutes into baking. Mix the thickener thoroughly with the sugar before adding it to the fruit to prevent clumping.
Storage
Cool leftovers completely before covering tightly or transferring to an airtight container. Refrigerate for 3–4 days. To freeze, wrap the cooled cobbler well in plastic wrap and foil or place portions in freezer-safe containers; it will keep for up to 3 months.
Quick and Easy Dessert
This Peach Raspberry Cobbler is an easy, impressive dessert for weeknights or gatherings. The drop biscuits are lightly spiced and require minimal hands-on time—perfect when you want a warm fruit dessert without fuss.
Peach Raspberry Cobbler
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Ingredients
For the Filling
- 10 to 12 fresh peaches (about 8 cups)
- 2 tablespoons fresh lemon juice
- 1 ½ cups granulated sugar (300 grams)
- ½ cup quick-cooking (instant) tapioca (or 7 tablespoons cornstarch)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups fresh raspberries
Spiced Drop Biscuit Topping
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 egg yolk
- 10 tablespoons butter, melted
- ⅓ cup buttermilk (76 grams)
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour (320 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons turbinado sugar (or regular sugar)
Instructions
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Preheat the oven to 350°F (175°C) and grease a 13 x 9 inch baking dish.
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Place the peach slices in the baking dish and toss with the lemon juice.
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In a small bowl, combine the sugar, tapioca (or cornstarch), cinnamon, nutmeg, and salt. Mix well so the thickener is evenly distributed. Pour this mixture over the peaches and toss to coat, then fold in the raspberries. Set the fruit aside while you make the topping.
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In a mixing bowl, whisk together the 1 cup sugar, egg, and egg yolk. Stir in the melted butter, buttermilk, and vanilla.
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Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt over the egg mixture. Fold gently with a wide spatula until the batter just comes together and no streaks of flour remain.
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Drop large spoonfuls of dough over the fruit filling, leaving small gaps so steam can escape. Sprinkle the biscuit tops with turbinado or regular sugar. Bake 50–60 minutes, until the filling is bubbling and a toothpick inserted into the center of a biscuit comes out clean. About 35–40 minutes into baking, tent lightly with foil if the biscuits are browning too quickly.
Notes
- I prefer peeling peaches for a smoother texture, but leaving the skin on is fine and saves time.
- Fresh peaches can be swapped for canned or thawed frozen peaches with excellent results.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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