Raspberry Peach Cobbler


Peach cobbler is a popular southern dessert. My version is loaded with sweet peaches and tart raspberries then topped with a sweet, buttery cake-like topping. 

On Monday I posted a tutorial on how to slice peaches and promised you a peach cobber recipe. I had a request from a reader to post a peach cobbler recipe with measurements by weight as well as cups. I know it’s frustrating for many readers not having the conversions for each recipe and maybe one day, I can offer that on all my recipes. Until then, Aletta, this cobbler recipe’s for you.


My husband’s not a big fan of biscuit type toppings on cobblers, so I looked for a recipe that had a more cake like top. This recipe is adapted from a highly rated Paula Dean recipe on the Food Network. My husband raved about it too.

I made quite a few changes, including reducing the butter and sugar. I added raspberries, to add a little tartness to the sweet peach filling, and crowned it with some turbinado sugar so the top would also have a little crunch. Of course I had to serve it ala mode. I love the creamy ice cream melting in to the hot fruit. So good!

Raspberry Peach Cobbler

Raspberry Peach Cobbler


    Fruit Filling
  • 1/2 cups (4 ounces) sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 1/4 cup (2 ounces) water
  • 3 cups (1.5 lbs.) peeled, sliced peaches
  • 1 cup (1/3 lb.) fresh raspberries
  • Batter
  • 6 tablespoons (3 ounces) unsalted butter
  • 1 cup (8 ounces) sugar
  • 1 1/2 cups (7.5 ounces) all purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups (12 ounces) milk
  • 1 teaspoon vanilla
  • Turbinado sugar (sugar in the raw), optional


Preheat oven to 350º.

Whisk together 1/2 cup sugar, cinnamon, and cornstarch in large microwave-safe bowl. Stir in water and peaches. Microwave on high, stirring occassionally, for 6-8 minutes or until the peaches have softened and liquid has thickened. Remove from microwave and stir in raspberries.

Put the butter in a 9x13 baking dish and place in oven to melt.

Whisk together 1 cup sugar, flour, baking powder, and salt. Gradually whisk in milk and vanilla. Pour mixture over melted butter. Gently spoon fruit mixture evenly on top of batter. Batter will rise to top during baking. Bake for 30 to 45 minutes until golden.

Optional: After 25 minutes cook time, sprinkle turbinado sugar over the top of cobbler and continue cooking until golden.

To serve, scoop onto a plate or bowl and serve with vanilla ice cream.


More peach recipes you might like:

Peach Cobbler Muffins, Barbara Bakes
Peaches and Cream Crumble Top Pie, Barbara Bakes
Grilled Peach Pie à la Mode, A Farm Girl Dabbles
Vegan Peach Crisp with a Hazelnut Pecan Topping, Vintage Mixer
Peach Maple Bundt Cake, Completely Delicious

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    Leave a Comment:

  1. Anne says

    I made this recipe using white whole wheat flour and added blueberries for some of the raspberries it was a great the cake was very yummy I took it to a meeting and everyone loved it

  2. says

    What a gorgeous cobbler! It sounds like utter perfection! I’m sure the raspberries balance the sweet so beautifully… and I love the look of that cakey topping! Your photos are so good I can almost taste it!

  3. says

    I can’t seem to eat enough fruity desserts this season!! This cobbler looks extra fabulous – as I’m not a huge fan of biscuit-like cobblers either! And thanks for sharing my link :)