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Peach and Berry Cobbler

A simple, rustic dessert that combines juicy, slightly tart berries and sweet peaches under a golden, biscuit-like topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the fruit filling
  • 4-5 medium ripe peaches, peeled if you like, pitted and sliced into ½-inch wedges Use ripe but firm peaches for the best texture.
  • 2 cups mixed berries (blueberries, raspberries, blackberries), thawed and drained if frozen Avoid excess liquid for a thicker filling.
  • ½ cup granulated sugar (for the filling)
  • 2 tablespoons cornstarch For thickening.
  • 1 tablespoon lemon juice Brightens the fruit.
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
For the topping
  • 1½ cups all-purpose flour For a gluten-free version, use cup-for-cup GF flour.
  • ¼ cup granulated sugar (for the topping)
  • 2 teaspoons baking powder Ensure it is gluten-free if needed.
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cubed Use frozen for a flakier topping.
  • ½ cup milk Whole milk gives a richer flavor; 2% works too.
  • turbinado sugar optional, for sprinkling on top Adds crunch.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Butter a 9-inch square or a similar-sized baking dish.
  2. Prepare the peaches: peel if you prefer, pit, and slice into ½-inch wedges. Put them in a large bowl.
  3. Add the mixed berries to the peaches. Thaw and drain frozen berries well.
  4. To the fruit, add ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon vanilla extract. Toss gently until everything is evenly coated.
  5. Pour the fruit mixture into the prepared baking dish and spread into an even layer.
Topping
  1. In a medium bowl whisk 1½ cups flour, ¼ cup sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
  2. Cut in the cold cubed butter until the mixture looks like coarse crumbs.
  3. Stir in ½ cup milk just until combined; do not overmix.
Baking
  1. Spoon or drop dollops of the topping over the fruit. Leave some gaps so steam can escape.
  2. Sprinkle turbinado sugar on top if desired.
  3. Bake for 35–45 minutes, until the topping is golden and the filling is bubbling.
  4. Let the cobbler rest for 10–20 minutes before serving.

Notes

Refrigerator: Cover and store in the fridge for up to 4 days. Microwave for 30–60 seconds to reheat. Freeze for up to 2 months, thaw overnight in the fridge, then reheat in a 350°F oven until warm. Use ripe but firm peaches and keep the butter very cold for best results.