Peach & Raspberry Cobbler


With the peaches, nectarines, plums and apricots trickling into the market it’s hard to resist the temptation to eat them everyday–at least for me it is. It’s as if I enter this stone fruit* frenzy, forsaking my usual selection of fruits and vegetables in order indulge on insanely delicious peaches 4 or 5 times a day. Can you blame me? What is more pleasurable than a hefty peach enjoyed over the kitchen sink, juicy syrup running down your arms? Nothing I tell you!

(That actually reminds me of a friend I know who takes her peaches and mangos into the shower with her. Kind of clever I think, if not a bit strange. But like I have room to call anyone strange.)

I have a soft spot for all sorts of peach cobblers, pies, crumbles, krumps and slumps. Something about crust, dumpling or biscuit dough and peaches mixed together makes me weak in the knees. Oh, and I’m kidding about the krump thrown in there to see if you were paying attention. But really, you oughtta see me throw down with a clown suit and some hip hop. Call Mr. LaChapelle now.

The following recipe is from Lori Longbotham. I love it because of its biscuit top, which of course could be cut to cover the fruit but when made smaller lets some of the warm juicy peaches and berries peek through. I wouldn’t even dream of serving this without some vanilla ice cream or pouring cream all over it.

Peach and Raspberry Cobbler

10 small firm-ripe peaches
1/2 cup water
1/2 cup sugar
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1/2 pint ripe raspberries

1 3/4 cups all-purpose flour
3 tablespoons sugar, plus additional for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold butter
1 cup heavy cream, plus additional cream or milk for brushing biscuits

Cook peaches in a large pot of boiling water for 1 minute. Peel, pit, and slice peaches. (You should have about 6 cups.)

Preheat oven to 450°F. Have ready a 1 1/2-quart shallow baking dish.

To make the filling: Combine peaches, water, sugar, cornstarch, and lemon juice in a Dutch oven over medium-high heat and bring just to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, or just until peaches are beginning to soften. Transfer mixture to baking dish and stir in raspberries.

To make the biscuits: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Cut in butter. Beat cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when beaters are lifted. Make a well in center of dry ingredients, spoon in cream, and stir with a fork just until a dough begins to form.

On a lightly floured surface, knead dough several times. Pat dough out to 3/4 inch thick and, with a 2 1/2-inch cutter, cut out 6 rounds. Gather scraps together and pat out again, if necessary. Arrange on top of peaches, brush with cream, and sprinkle with sugar.

Bake until peaches are bubbling and biscuits are browned, 15 to 17 minutes. Let cobbler cool slightly, and serve warm.


*Without sharing details because I am a class act, I once wrote about a certain hybrid stone fruit in a full page ad in a major newspaper but failed to include a registered trademark next to the name because 1) no one told me and 2) I am a bad researcher and 3) how the hell was I supposed to know? Trademarking fruit names kind of freaks me out to begin with! Anyway, instead of an email reading "oh, our fruit is trademarked so next time please spell it accordingly" I had a huge lashing from the grower and PR company and felt embarrassed and small. I can’t even look at these hybrid fruits at the market without shaking. Please. Hold me.


  1. says

    First plums, then apricots and now this? I’m going to die. I’ll clean all of the juice from your arms and hold you for as long as you want.

  2. JEP says

    I am going to love eating this dessert when I can find some good peaches in my market!

  3. says

    dude. seriously. what is with all the AWESOME desserts lately?
    “you’re killing me, smalls!”

    and i totally agree with the eating-over-the-sink method. for me, it’s nectarines. oh, YUM.

    (and what the??? trademarked fruit? come ON!)

  4. says

    Oh Matt, I hate you for that. I am a food photographer on diet and I have to resist my self created food porn…
    This photo makes me go and bake one *now*! But I am strong and I won’t. No, I won’t.
    Did I say that I really hate you?
    Oh man, I love your blog and your photos and this one is incredible.


  5. says

    Man, I loves me a good cobbler, but I’ve never actually made any other than a simple apple one! Must give this fruity combo a try – thanks for the idea (and recipe!) 😀

  6. says

    After wiping the drool from my keyboard (not an easy task!), I saved this to my file to bring out when the peaches come in on the north coast.

  7. says

    was it a… P – L – U – O – T???

    whatta bunch of losers anyway??? uh hello? have they ever heard of free advertising? weren’t you the one doing them a favor? shouldn’t they be paying you??? 😉

    and p.s.
    really digging your new pic.

  8. says

    Thank you for making a proper cobbler, in which the topping actually resembles a biscuit. So often in the north a ‘cobbler’ has a topping that’s really just a crisp- so frustrating. It looks wonderful (and I’m also coveting that apricot ice cream)!

  9. says

    I’m pretty sure if there’s a trademark on a fruit, I don’t want to eat it. Real fruit’s got no trademark.

    Nice cobbler!

  10. says

    Why oh why does the Netherlands lack good peaches?! Boo-hoo! I have to take a train to France to get good stone fruit! Regardless, this dessert just looks mouthwatering! I love biscuits and fruit together, it takes me back to my Kansas roots.

  11. says

    son………these are some nice recipes. I found you through your friend “Cooking with Amy”. She thinks you need to be in the Grilling class.

    Anyway, I’m an ameteur by comparrison. Maybe I have too many other blogs than just my food one.

    Great pictures and you are now on my RSS feeds. When I get around to it, I’ll be linking you up at the Caddywampus Cafe.

  12. says

    PEACH-RASPBERRY COBBLER: Cook and stir until thickened and bubbly. Pour into casserole. Drop dough from a tablespoon onto hot fruit. Makes about 6 mounds. To cobble means to hastily put together, and this batter-style cobbler couldn’t be quicker to whip up. The best part is that the combined flavors of its

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