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.
- ½ cup butter, unsalted if possible, melted and cooled a bit
- 1 cup flour
- 2 teaspoons baking powder
- ¾ cup sugar
- pinch of salt
- 1 egg, beaten
- ¾ cup buttermilk
- 1 teaspoon almond or vanilla extract (optional)
- 1 tablespoon sugar
- 2 teaspoons cinnamon
- 2 to 3 peaches, peeled and sliced
- ½ cup raspberries or blueberries
- Preheat the oven to 350°F (175°C).
- Melt the butter and set aside to cool.
- Grease a small rectangular casserole roughly 10 x 7 inches or use an 8 x 8 inch square cake pan.
- In a large mixing bowl, combine the flour, baking powder, sugar and salt.
- In a medium bowl or pitcher, combine the beaten egg, buttermilk and almond or vanilla extract (if using).
- Whisk in the melted butter.
- Pour the wet ingredients over the dry ingredients and whisk until the mixture forms a smooth batter.
- Gently fold in the raspberries or blueberries using a wooden spoon.
- Pour into the prepared pan and smooth the top.
- Arrange the sliced peaches over top of the batter.
- Mix the sugar and cinnamon together and sprinkle over top of the peaches.
- Bake for 45 to 55 minutes or until the top springs back when touched lightly and is a light golden brown.
- Serve warm with ice cream, custard or cream.