Peach Raspberry Cobbler Gob
Dive into the delightful fusion of summer fruits and classic comfort with this Peach Raspberry Cobbler Gob recipe — a dreamy handheld twist on traditional cobbler. Featuring juicy, ripe peaches and tart raspberries tossed in warm cinnamon and brown sugar, this dessert brings the flavors of a seasonal fruit pie into individually portioned gobs. Encased in a soft, buttery dough that's lightly sweetened and kissed with vanilla, each bite offers a burst of fresh fruit and melt-in-your-mouth satisfaction. Perfectly golden and optionally dusted with powdered sugar for added charm, these cobbler gobs are quick to prep, bake in under 20 minutes, and serve beautifully for everything from casual afternoons to special occasions. Whether you're searching for a unique dessert idea, easy peach recipes, or raspberry-inspired treats, this recipe hits all the right notes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups ripe peaches, peeled, pitted, and diced
- 1 cup fresh raspberries
- 0.25 cups light brown sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 0.25 cup powdered sugar (for optional dusting)
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt.
Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms. Be careful not to overmix.
In another bowl, toss the diced peaches and raspberries with brown sugar and cinnamon until evenly coated.
Using a cookie scoop or two spoons, drop about 2 tablespoons of dough onto the prepared baking sheet, creating a small round. Flatten it slightly with the back of a spoon.
Spoon about 1 tablespoon of the peach-raspberry mixture onto the dough round, leaving a small border around the edges.
Top with another small round of dough and press the edges gently to seal the filling inside.
Repeat this process until all the dough and filling are used up.
Bake in the preheated oven for 16-18 minutes, or until the gobs are golden brown and slightly puffed.
Let the gobs cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving for a touch of sweetness and presentation.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 545.3 g | 198% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 340.9 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 485 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
