Description
Enjoy a refreshing Peach Raspberry Cobbler that perfectly balances sweet peaches and tart raspberries, all topped with a buttery golden batter. Best served warm with vanilla ice cream or whipped cream, this delightful summer dessert is sure to impress!
Ingredients
Scale
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh raspberries
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon almond extract (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced peaches and fresh raspberries.
- Add 1/2 cup of granulated sugar, lemon juice, vanilla extract, and ground cinnamon to the fruit mixture. Gently toss until well coated.
- Let the fruit mixture sit for about 10-15 minutes to allow the flavors to meld and juices to develop.
- In another mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup of granulated sugar.
- In a separate bowl, combine the whole milk, melted butter, and almond extract (if using). Whisk until well blended.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
- Pour the fruit mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Spoon the batter over the fruit mixture in dollops for a rustic look.
- Optionally, sprinkle a little extra cinnamon or sugar on top of the batter.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Remove from the oven and let cool for about 10-15 minutes.
- Scoop generous portions into bowls and top with vanilla ice cream or whipped cream if desired.
- Enjoy your homemade peach raspberry cobbler with family and friends!
Notes
- For best results, use fresh fruit. If using frozen, ensure they are thawed and drained.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes