Peach Raspberry Cobbler

Taha Ayad

Warm Peach Raspberry Cobbler with juicy peaches, tart raspberries, and a crisp oat crumble topping baked until golden and bubbling. This easy summer dessert comes together in one baking dish and is best served warm with vanilla ice cream or whipped cream.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

3 cups fresh raspberries
2 large peaches sliced
3 tablespoons all purpose flour
⅓ cup granulated sugar
Juice from 1/2 lemon
½ teaspoon cinnamon
⅔ cup rolled oats
⅓ cup packed brown sugar
⅓ cup all purpose flour
3 tablespoons butter

Method

Preheat oven to 350 degrees and lightly grease a square baking dish.
In a large bowl, gently mix raspberries, peaches, flour, sugar, lemon juice, and cinnamon without crushing the berries.
Pour the fruit mixture into the prepared baking dish.
In a separate bowl, mix oats, brown sugar, flour, and butter until crumbly and moist.
Sprinkle the topping evenly over the fruit mixture.
Bake for 30 to 40 minutes until the filling is bubbling and the peaches are tender.
Let the cobbler rest for 10 to 15 minutes before serving warm with ice cream or whipped cream.

Notes

Use rolled oats instead of instant oats for a crisp topping.
Frozen fruit can be used without thawing first.
If using canned peaches, drain them well before baking.
Store leftovers covered in the refrigerator for up to 4 days.