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Southern Peach and Raspberry Cobbler
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Southern Peach & Raspberry Cobbler {for 2}

Comforting, home-made Southern baked peaches and raspberries topped with a tender, buttermilk cake-like biscuit! Yummilicious!
Calories:
Author: Kim Lange

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.