Don’t you just love a good old-fashioned cobbler? It’s such a satisfying, comforting dessert!
I bring you Southern Peach & Raspberry Cobbler for two. How’s that for some sweet Southern hospitality? 🙂
This simple cobbler has a tender, cake-like biscuit top and features juicy, plump raspberries and sweet peaches.
It’s sooo delicious and scrumptious!
You might want to double the recipe? Just double, triple or quadruple what your needs are. Oh…and if you want to make this baked dessert even more delectable, scoop up some creamy, vanilla ice cream and add it to your cobbler while it’s hot and enjoy the yumminess. I can hear the ‘ooohs’ and ‘awwwws’. Perfect after dinner or on a Sunday afternoon. In fact, if you love baked fruit desserts, Rustic Cherry Streusel Crescent Pies is an easy favorite, or this Triple Berry Galette!
Here’s some Cinnamon Cheesecake Ice Cream that would go excellent with the peach and raspberry cobbler!
Cobbler is the perfect way to use up ripe fruit, and turn it into a real treat, so you can use whatever fruits you have on hand, if you don’t have peaches and raspberries.
Here’s the recipe! Hope you enjoy this Southern Peach & Raspberry Cobbler! It’s amazing!
Southern Peach & Raspberry Cobbler {for 2}
Ingredients
Peach Raspberry Filling
- In a small saucepan combine sugar, cornstarch and water until smooth.
- Add peaches and bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low and stir in raspberries then stir in butter and lemon juice and let sit while you mix up the cobbler biscuit dough.
Cobbler
- Combine flour sugar, baking powder and salt in a bowl.
- Stir in milk and butter until combined
Putting it all together
- Spoon hot peach/raspberry mixture to 2 greased ramekins and then spoon the cobbler on top of each dividing evenly. spray with non-stick spray
- Bake uncovered, at 400° for 25 minutes or until golden brown.
Instructions
Peach Raspberry Filling
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 3 tablespoons water
- 1 cups sliced fresh or frozen peaches
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons butter
- 1 teaspoon lemon juice
Cobbler
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- Pinch salt
- 2 tablespoons buttermilk
- 4-1/2 teaspoons butter, melted
Peach Raspberry Filling
- In a small saucepan, combine sugar, cornstarch and water until smooth.
- Add peaches and bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low and stir in raspberries, then stir in butter and lemon juice and let sit while you mix up the cobbler biscuit dough.
Cobbler
- Combine flour, sugar, baking powder and salt in a bowl.
- Stir in milk and butter until combined,
- Spoon hot peach/raspberry mixture to 2 greased (spray with non-stick spray) ramekins and then spoon the cobbler on top of each dividing evenly.
- Bake, uncovered, at 400° for 25 minutes or until golden brown.
Whoops — something doesn’t look quite right in the recipe. Might want to take a quick peek at how it posted! Could be my computer, though… :0)