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My Quick and Easy Peach and Raspberry Cobbler


  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!