Peach Cobbler with Raspberries
A delightful summer dessert combining sweet peaches and tart raspberries, topped with a golden crust.
Ingredients
Fruits
- 4 cups peaches, sliced Use ripe, fresh peaches for best flavor.
- 2 cups raspberries
Sweeteners and flavorings
- 1 cup sugar You can adjust the sugar based on the sweetness of the fruit.
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Experiment with additional spices if desired.
Wet ingredients
- 1 cup milk Can be substituted with dairy-free milk.
- 1/2 cup butter, melted Use plant-based butter for a vegan option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine sliced peaches and raspberries with 1/2 cup of sugar. Pour the fruit mixture into a greased baking dish.
- In another bowl, whisk together flour, remaining sugar, baking powder, salt, and cinnamon.
- Add milk and melted butter to the dry ingredients. Stir gently until just combined.
- Pour the batter over the fruit mixture in the baking dish.
Baking
- Bake in the preheated oven for 45 to 50 minutes or until golden brown and bubbling.
Serving
- Allow the cobbler to cool slightly before serving. Serve warm, optionally topped with vanilla ice cream.
Notes
For an added touch, consider garnishing with fresh raspberries or a dusting of powdered sugar. Let the cobbler cool for 10 minutes before serving for better texture.