Peach Raspberry Cobbler

Peach Raspberry Cobbler

37 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Jennifer

“A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!”

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Adjust Servings

Original recipe yields 12 servings



  1. In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
  2. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
  3. In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
  4. Bake 45 minutes in the preheated oven, until golden brown.

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Reviews (37)

Rate This Recipe


This was delicious! I followed the other user's advice and cut back on the milk (only 3/4 c) and the crust was PERFECT. Just cakey enough for me. I also made some other changes and thought they were good. For the berry mixture I only used 1/2 t cinnamon and 1/4 c butter (1/2 stick). For the crust I only used 3/4 c milk and 3/4 c sugar instead of the 1 c the recipe called for. I thought it was great and so did the whole family! We're looking forward to making it again with some berry alterations (adding blueberries or strawberries. Great Cobbler Recipe!! Thanks!



I made several changes to this recipe, first I added brown sugar to the fruit mix instead of white sugar, I enjoyed the deeper flavor of the brown sugar more than I would have the white sugar. I cut back on the butter in the dough - will not do that again found the dough to come out a bit hard.

Ellen Brown Dedrick

Ellen Brown Dedrick

This recipe is really easy and really good. We even used Splenda (something I've never done) instead of sugar and it is still great!

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Amount Per Serving (12 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 330 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Elnora's Peach Cobbler


next recipe:

Peach Cobbler I