This easy peach and raspberry cobbler is a cozy, fruit-forward dessert that I love baking when I want something simple but incredibly satisfying. The peaches bring a soft, sweet flavor while the raspberries add a tart pop, all topped with a golden, biscuit-like crust that’s tender on the inside and crisp on top. The Best Peach Cobbler with Raspberries

Why You’ll Love This Recipe

I love how effortlessly this cobbler comes together—no fancy tools, no complicated steps. It’s the perfect way to use fresh or frozen fruit and turns everyday ingredients into a comforting dessert. The contrast between the syrupy fruit and the crisp, buttery topping makes every bite irresistible. It’s ideal for sharing, whether I’m hosting friends or just treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Peaches
Raspberries
Caster sugar
Cold butter
Plain flour
Baking powder
Milk
Flaked almonds
Lemon zest

Directions

I preheat the oven to 160°C for fan (or 170°C conventional).
I slice the peaches and toss them with raspberries and sugar, then place the mixture into a baking dish.
In a bowl, I combine flour, baking powder, and more sugar. Then I rub in cold butter until the mixture looks like coarse crumbs.
I add the milk and stir until a soft dough forms—kind of like cookie dough.
I spoon the dough over the fruit, sprinkle with flaked almonds and a bit of demerara sugar if I want extra crunch.
I bake it for 25–30 minutes until the topping is golden and the fruit bubbles around the edges.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes swap peaches for nectarines or apricots.
For the berries, I like using blackberries or blueberries when raspberries aren’t available.
I use gluten-free flour when needed, and plant-based milk and butter to make it vegan.
I skip the almonds or use oats if I’m baking for someone with a nut allergy.
A pinch of cinnamon in the fruit or vanilla extract in the dough adds a cozy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm portions in the oven at 160°C to keep the topping crisp. Microwaving works too, but the topping gets softer.

FAQs

How can I make this cobbler gluten-free?

I use a 1:1 gluten-free flour blend instead of regular flour and follow the same steps.

Can I use frozen fruits?

Yes, I often use frozen peaches and raspberries. I make sure to thaw and drain them to avoid extra moisture.

What’s the best way to serve this cobbler?

I like serving it warm with vanilla ice cream or a spoonful of whipped cream.

Can I make this ahead of time?

Yes, I prep the cobbler and keep it in the fridge unbaked. I let it come to room temperature before baking.

What can I use instead of almonds?

I leave them out or use oats for texture. Sometimes I add a little granola for crunch.

Conclusion

This peach and raspberry cobbler is one of those recipes I come back to again and again. It’s fruity, comforting, and incredibly simple to make. Whether I’m using fresh summer fruit or relying on my freezer stash, I know I’m only a few steps away from a dessert that feels like a warm hug.