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–+ servings

Peach and Berry Cobbler

This delicious Peach and Berry Cobbler combines juicy peaches with tart berries, topped with a golden, flaky biscuit-like crust. An easy dessert perfect for summer gatherings.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 8 servings

Ingredients

For the fruit filling

  • 4-5 medium fresh peaches Ripe peaches that yield slightly to the touch.
  • 2 cups mixed berries (blueberries, raspberries, blackberries) Fresh or thawed frozen berries.
  • ½ cup granulated sugar Adjust based on fruit sweetness.
  • 2 tablespoons cornstarch Thickens the filling.
  • 1 tablespoon lemon juice Brightens flavors.
  • ½ tsp ground cinnamon Adds warm spice notes.
  • ¼ tsp nutmeg Gives aromatic flavor.
  • 1 tsp vanilla extract Enhances the sweetness of the fruit.

For the cobbler topping

  • 1½ cups all-purpose flour Base for the topping.
  • ¼ cup granulated sugar For the topping, adjusts sweetness.
  • 2 tsp baking powder Provides lift.
  • ¼ tsp salt Balances flavors.
  • ½ cup cold unsalted butter, cubed Keep chilled for flakiness.
  • ½ cup milk Binds the topping into dough.
  • optional turbinado sugar For sparkle and crunch on top.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Butter a 9-inch square or similar-sized baking dish.
  • Peel (if desired), pit and slice the peaches into ½-inch wedges. Place in a large bowl.
  • Add the mixed berries to the peaches. If using frozen berries, thaw and drain excess liquid.
  • To the fruit, add ½ cup sugar, 2 tablespoons cornstarch, lemon juice, ½ teaspoon cinnamon, ¼ teaspoon nutmeg and 1 teaspoon vanilla. Toss gently until evenly coated.

Assembly

  • Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
  • In a medium bowl, whisk 1½ cups flour, ¼ cup sugar, 2 teaspoons baking powder and ¼ teaspoon salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
  • Stir in ½ cup milk just until combined — don’t overmix.
  • Spoon or drop dollops of the topping over the fruit. It’s okay if gaps remain; the topping will spread as it bakes.
  • Sprinkle the top with turbinado sugar if using.

Baking

  • Bake for 35–45 minutes, until the topping is golden and the filling is bubbly. Tent loosely with foil if the topping browns too quickly.

Serving

  • Let the cobbler rest for 10–20 minutes to thicken slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat individual servings in the microwave or warm whole portions in the oven. Can be frozen for up to 3 months.