Cobblers are a simple down~home dessert. Usually made with the most seasonal fruit you can find. When a fluffy biscuit is baked on top of warm, sweet, jammy fruit~ it just feels like summer in my kitchen.
Right now, its stone fruit season and I cannot resist making a peach cobbler. There’re two types of peaches: cling and freestone. I always choose yellow freestone peaches for a cobbler as they have a tangy flavor. Combined with tart, plump raspberries it’s a flavor explosion. White peaches are a little more subtle and have a floral note which I love for the next recipe I’m concocting… stay tuned. Don’t worry, it will have butter.
Summer vacay is slowing down and I’m not ready to start the lunch lady train. Kids are still going to bed way too late and we’re just getting into a summer routine. I still need to sleep more, read more, float more rivers, play more outdoor tennis and drink more rosè. I just want more. More of these cuties.
Today they love me cuz peach raspberry cobbler.
Peach Raspberry Cobbler
This is a foolproof cobbler topping that can adorn any fruit in season. so go ahead and make your own creation. Peaches are at their prime right now in mid-August. A mixture of Peaches and raspberries is the perfect combination of sweet and tart.
For the dough:
- 1 2/3 cup All Purpose flour
- 3 1/2 tablespoons Sugar
- 1 1/2 tablespoons Baking Powder
- 1/8 teaspoons Salt
- 6 tablespoons Cold unsalted butter cut into small 1/2 " cubes
- 2/3 cup plus 2 tablespoons (separated) Heavy Cream the 3 tablespoons is for brushing the biscuits before baking.
- 2 teaspoons Turbanado (raw) sugar optional but amazing
For the filling:
- 8 large Firm, ripe Peaches or Nectarines, pitted and roughly diced (1" cubes)~ see below * if peeling. Approx. 6 cups or 3 pounds
- 1 pint Fresh raspberries
- 1/2 cup Granulated sugar
- 1/2 cup All purpose flour king Arthur is my favorite here.
- zest and juice of 1/2 lemon optional
- 1/4 tsp salt
Preheat the oven to 350 degrees and butter a shallow 2 1/2 quart casserole dish.
For the fruit filling:
If peeling peaches see below* ( optional)
In a large bowl, combine the peaches, sugar, flour, salt, and zest and juice of the 1/2 lemon until the fruit is evenly coated. Gently fold in the raspberries.
Layer the fruit evenly at the bottom of the casserole dish.
For the dough:
In a food processor or stand up mixer ( how I do mine) pulse or mix the flour, sugar, salt, and baking powder until combined.
Add the butter and pulse or mix on low until the butter and flour mixture resembles course meal.
Add the 2/3 cup cream in 2 additions and pulse or mix until the dough comes together. You may need to add a little more cream if looks too dry. Don't worry.
Using an ice cream scoop, form balls of dough and plop the scoops in rows over the fruit filling. Brush the biscuits with sprinkle with the raw turbanado sugar. Chill the cobbler for 20 minutes.
Bake the cobbler 50 minutes to 1 hour~ until the fruit syrup is bubbly and the biscuit tops are very golden brown. If the top is getting too brown and the fruit hasn't started bubbling, cover loosely with foil or parchament paper .
Allow to cool for 20 minutes before serving.
* if you choose to peel the peaches.
cut a small X in the bottom of each peach. dip them boiling water for 30 seconds. The skins will slide right off.
~ serve warm with freshly made whipped cream or ice cream.