Quick and Easy Peach and Raspberry Cobbler

My peach and raspberry cobbler, which can also be made with blueberries, simply couldn’t be easier to make. It’s based on one of my late Mom’s recipes, but over the years I’ve simplified and refined it, even cutting down on the sugar in an attempt to make the recipe a little bit healthier.

One of the best things about my peach and raspberry cobbler is that it can be made with fresh or frozen raspberries or blueberries, which I almost always keep on hand. I do prefer to use fresh peaches, but well drained canned peaches work just fine and make this cobbler a delicious taste of summer in the winter months.

My peach and raspberry cobbler is as easy to make as any muffin recipe. Simply mix all the dry ingredients together in one bowl, all the wet ingredients together in another and then combine them. After whisking into a smooth batter gently fold in the berries, spread the batter in the pan, top with the peaches and a bit of cinnamon sugar and pop the cobbler in the oven. Here’s one ready to be cooked.

I like to use the cinnamon sugar mills you can buy easily in spice aisle and kitchen stores these days. The cinnamon comes out in bigger pieces and gives a really interesting look to the finished dessert. They are not the most frugal option though, so if you prefer not to invest in one, simply mix cinnamon and sugar together in the quantities recommended in the recipe.

If you don’t have buttermilk on hand, ordinary milk works perfectly well in this recipe. I prefer the tang buttermilk adds to the flavour as I think it’s a great contrast with the sweet fruit.

When I’m making the cobbler with raspberries I add almond flavouring but when I make it with blueberries I add vanilla. The fruit has a great flavour all of its own though, so you really can add either, or neither if you prefer.

I enjoy my peach and raspberry cobbler served with warm ice cream but my British husband loves it with warm custard. Desserts are often served with single or double cream (half and half or heavy cream) poured over them here in England and if you like cream, my cobbler tastes delicious served that way too. Whatever you serve with it though, cobbler should always be served warm.