White Peach and Red Rasberry Cobbler
Bursting with the vibrant flavors of summer, this White Peach and Red Raspberry Cobbler is a delightful twist on a classic dessert. Juicy white peaches and tart red raspberries are paired with a touch of vanilla and a hint of lemon for a perfectly balanced fruity filling, all nestled beneath a golden, tender biscuit topping. This cobbler achieves its irresistible texture by blending cold butter into the flour, creating a crumbly richness that bakes to perfection. It's quick to prepare, requiring just 25 minutes of prep, and comes out of the oven warm, bubbly, and utterly comforting. Top it with a sprinkle of turbinado sugar for a satisfying crunch, and serve warm with a scoop of vanilla ice cream for pure bliss. Perfect for summertime gatherings or a cozy dessert any season, this cobbler is equal parts rustic charm and gourmet treat, capturing the essence of fresh seasonal fruit in every bite.
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Recipe Information
Ingredients
- 4 large (about 2 pounds) White peaches
- 1 cup Red raspberries
- 0.75 cup Sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter (cold)
- 0.5 cup Heavy cream
- 2 teaspoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or similar-sized dish.
Peel, pit, and slice the white peaches into wedges about 1/2-inch thick. Place the peach slices in a large bowl.
Add the red raspberries, 1/2 cup of sugar, cornstarch, lemon juice, and vanilla extract to the bowl with the peaches. Gently toss to coat the fruit evenly.
Pour the fruit mixture into the prepared baking dish, spreading it out into an even layer.
In a medium mixing bowl, whisk together the all-purpose flour, 1/4 cup of sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the heavy cream and gently mix until the dough just comes together. Be careful not to overwork the dough.
Drop the dough by spoonfuls over the fruit mixture, leaving some gaps for steam to escape.
If desired, sprinkle the turbinado sugar over the top of the dough for added crunch and sweetness.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Remove the cobbler from the oven and let it cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 108.6 g | 40% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 80.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 830 mg | 18% | |
*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.
