There's something magical about the smell of warm cobbler drifting from the oven, especially when it’s filled with juicy peaches and tart raspberries. This Easy Peach and Raspberry Cobbler is the kind of dessert that brings people running to the kitchen – sweet, golden, and bubbling with fruit goodness.

I first made this cobbler on a lazy summer afternoon when I had a basket of peaches about to turn and a handful of raspberries from the garden. I threw everything together on a whim, and to my surprise, it was one of the best desserts I’d ever baked – rustic, fruity, and ridiculously simple.

Let me show you why this cobbler deserves a spot in your dessert rotation.

Why You’ll Love This Easy Peach and Raspberry Cobbler

Get ready to fall head over heels for this classic comfort dessert. This cobbler isn’t just delicious – it’s effortless, crowd-pleasing, and perfect for any season.

First, it’s incredibly easy to make. No need for fancy techniques or special tools. You just toss the fruit with a few pantry staples, pour over a quick batter, and bake. That’s it! In less than an hour, you’ll have a golden, bubbly dessert that looks and tastes like it took far more effort.

It’s also wonderfully budget-friendly. Peaches and raspberries don’t have to break the bank – use fresh if you have them, but frozen works beautifully too. The rest of the ingredients are simple kitchen staples, so you won’t need to make an extra grocery run.

Another reason to love this cobbler? It’s super adaptable. You can swap the fruit depending on the season or your personal preferences. Think blueberries, cherries, or even apples in the fall – this recipe can handle it all.

And finally, this dessert is made for sharing. Serve it warm with a scoop of vanilla ice cream, and you’ll have a nostalgic, homey treat that everyone from kids to grandparents will love. It’s comfort food at its sweetest.

Now let’s talk about what makes this cobbler so delicious – the ingredients.

Ingredients Notes

The magic of this cobbler lies in its simplicity. Each ingredient works in harmony to highlight the natural sweetness of the fruit and create a tender, golden crust on top.

Peaches are the heart of this dessert. I love using fresh, ripe peaches in the summer, but don’t worry if they’re out of season – frozen peach slices work just as well and save a lot of prep time. If using fresh, peel and slice them thin so they soften beautifully in the oven.

Raspberries add a bright pop of tartness that balances the sweetness of the peaches. Fresh raspberries are ideal, but frozen ones are perfectly fine too. Just be sure not to thaw them first; toss them in frozen to keep them from getting mushy in the batter.

Sugar sweetens the fruit and helps it release its natural juices. I use white granulated sugar, but if you want a slightly deeper flavor, you can swap in some brown sugar for a caramel-like note. You’ll also add a bit of sugar to the batter for a golden, lightly sweet topping.

All-purpose flour, baking powder, and milk come together to make the simple cobbler topping. The flour provides structure, baking powder gives it lift, and milk creates a pourable batter that bakes up tender and fluffy. It’s almost like a cake and biscuit hybrid – the best of both worlds.

For this recipe, you’ll also need butter – melted and poured into the baking dish first. This little trick helps create those wonderfully crisp edges on the crust and adds a rich, buttery flavor to every bite.

No special equipment is needed – just a baking dish (an 8x8 or similar size works great), a mixing bowl, and a spoon or whisk. That’s it!

How To Make This Easy Peach and Raspberry Cobbler

Making this cobbler is as easy as stirring, pouring, and baking. Here’s how it all comes together.

Start by preheating your oven and placing a stick of butter directly into your baking dish. Pop it into the oven while it heats up – the butter will melt and coat the dish, giving the cobbler that irresistible crisp crust around the edges.

While the butter melts, prepare the fruit filling. Combine sliced peaches and raspberries in a bowl with sugar and a touch of lemon juice. The lemon brightens the flavors and helps balance the sweetness. Let the fruit sit for a few minutes so the juices begin to release.

In a separate bowl, mix together the flour, sugar, baking powder, and a pinch of salt. Slowly stir in the milk until you have a smooth, pourable batter. It should be a little thinner than pancake batter – don’t worry, it thickens as it bakes.

Carefully remove the baking dish from the oven once the butter is melted. Pour the batter evenly over the hot butter – don’t stir! The butter will rise up around the edges and help crisp the crust. Then, spoon the fruit mixture right on top. It may look like a mess, but trust the process – as it bakes, the batter rises and the fruit sinks slightly, creating beautiful, jammy pockets throughout.

Bake the cobbler until the top is golden brown and a toothpick inserted into the crust comes out clean. You’ll see the fruit bubbling up around the edges, and the whole thing will smell absolutely divine.

From start to finish, this cobbler takes about 45–50 minutes, and most of that is hands-off time. Perfect for a low-effort dessert that feels like a warm hug.

Storage Options

If you’re lucky enough to have leftovers, this cobbler stores beautifully. Let it cool completely before covering the dish with plastic wrap or transferring it to an airtight container.

It will keep in the fridge for up to 4 days. The fruit may become a little juicier over time, but the flavor stays fantastic. I recommend reheating individual servings in the microwave for about 30–45 seconds before enjoying.

You can also freeze this cobbler for longer storage. Simply wrap it tightly in foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

Avoid storing the cobbler at room temperature for more than a few hours, especially in warmer weather, as the fruit filling can spoil quickly.

Variations and Substitutions

One of the best things about this cobbler is how flexible it is. Don’t have peaches or raspberries? No problem – you’ve got options.

Try swapping peaches for nectarines, apricots, or even canned peaches (just drain them well first). The sweetness and texture will be a little different, but still delicious.

If you’re out of raspberries, try blueberries, blackberries, or chopped strawberries. Each one adds its own unique flavor and color – feel free to experiment with your favorites or whatever’s in season.

Want to make this dairy-free? Use a plant-based milk like almond or oat, and substitute the butter with vegan butter or coconut oil. The results will still be rich and satisfying.

For a gluten-free version, use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or another binder to help the batter hold together.

And if you love a little spice, try adding a pinch of cinnamon or nutmeg to the batter or fruit. It adds a warm, cozy note that pairs beautifully with the fruit.

Once you’ve made this cobbler once, you’ll find yourself dreaming up new combinations all year long. Don’t be afraid to play around – this recipe is forgiving, flexible, and always rewarding.