Best Peach Raspberry Cobbler Recipes

PEACH RASPBERRY COBBLER

Steps:

• In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
• 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.
• 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.
• Bake 45 minutes in the preheated oven, until golden brown.

PEACH-AND-RASPBERRY OAT COBBLER

Steps:

• Filling:Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
• Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
• Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

PEACH AND RASPBERRY COBBLER

Steps:

• Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
• Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
• Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.

PEACH AND RASPBERRY COBBLER

Steps:

• Heat oven to 350 degrees.
• Mix peaches and raspberries, and place in bottom of 3 qt casserole dish.
• Using fork, stir together flour, sugar, baking powder and cinnamon.
• Stir in eggs using fork.
• Batter will be quite dry.
• Pour over top of fruit.
• Pour melted butter of top.
• Place in oven and cook for 1 hour.

PEACH AND RASPBERRY COBBLER-TINI WITH DREAM CREAM

Steps:

• Preheat oven to 350 degrees F.
• Coat a 10 by 12-inch baking pan with nonstick spray or oil. Place 1 crust in the pan. Make holes in the crust with a fork or knife and bake for 10 to 15 minutes. Remove from oven and set aside to cool slightly.
• Drain the juice from the peaches and fill the prepared crust until 3/4 full with peaches. Combine all of the cobbler ingredients, except for the remaining crust and spread over the peaches. On a cutting board, lay the remaining pie crust flat and slice into 10 strips. Place 5 strips diagonally across cobbler and 5 others diagonally in the opposite direction. Put back into the oven and bake for 45 to 55 minutes, until crust is golden brown. Garnish with raspberries and mint leaves and serve with Dream Cream.
• Place all ingredients into a mixing bowl and beat until blended. Place in the refrigerator for 1 hour prior to using.

PEACH RASPBERRY COBBLER

Steps:

• In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
• 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.
• 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.
• Bake 45 minutes in the preheated oven, until golden brown.

PEACH AND RASPBERRY COBBLER

Steps:

• Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
• Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
• Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.

PEACH AND RASPBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use. Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar. Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.

PEACH RASPBERRY COBBLER GOB

Steps:

• Preheat oven to 350°F.
• Toss peaches with 1/3 cup sugar and arrange in a buttered, 11x14 inch glass baking dish.
• Sprinkle raspberries evenly over the top.
• In a small bowl, mix flour, 1 cup sugar, baking powder, milk, egg and butter.
• Pour mixture over fruit in a striped pattern, so some fruit shows through.
• Sprinkle with cinnamon and a little sugar.
• Bake 45 minutes at 350°F, until topping is golden.

PEACH RASPBERRY COBBLER

Steps:

• Heat oven to 375°F.
• Combine peaches, 3/4 cup sugar and tapioca in large saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Stir in raspberries. Pour into 9-inch square baking dish; dot with 1 Tbsp. butter.
• Mix flour, 2 Tbsp. sugar, baking powder and salt in medium bowl. Cut in remaining butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
• Bake 30 min. or until biscuit topping is golden brown.

PEACH-RASPBERRY COBBLER

Steps:

• Preheat oven to 400°F.Combine Featherlight mix, xanthan gum, sugar, baking powder, cinnamon, and butter in a small bowl. Cut with a pastry cutter or two knives until it looks like coarse crumbs. Set aside. In a saucepan, combine sugar, cornstarch, cinnamon, water, and peach slices. Cook and stir until thickened and bubbly. Stir in raspberries. When the filling starts bubbling again, remove from heat. Pour filling into a 9 x 9-inch baking dish. In a small bowl, combine egg and milk. Add to the dry topping ingredients and stir until just moistened. Drop spoonfuls of topping on filling. Bake for 20 to 25 minutes, until topping is golden brown. Serve warm with vanilla ice cream!