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Peach and Raspberry Cobbler
Sweet, bubbling fruit juices meet a tender, golden biscuit crust in this comforting dessert. We're pairing juicy peaches with tart raspberries for a balanced filling that isn't overly sweet. The topping relies on a simple yogurt-based dough, keeping the texture light and fluffy while soaking up all that rich syrup underneath. A hint of warm spice rounds out the bright flavors, making it a dessert you'll want to bake all season long.
Equipment
- Oven
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground allspice, cardamom or cinnamon
- 1 ⁄ 8 teaspoon salt
- 1 ⁄ 3 cup plain fat-free yogurt
- ¼ cup fat-free egg product
- 2 tablespoons butter, melted
- 4 cups sliced peeled fresh or frozen (thawed) peaches ¼ cup cold water 2 tablespoons sugar 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- 2 cups fresh or frozen (thawed) raspberries
Instructions
- 1Preheat the oven to 400°F. Whisk the flour, two tablespoons of sugar, baking powder, baking soda, allspice, and salt together in a medium bowl. Whisking thoroughly ensures the leavening agents distribute evenly for a uniform rise.
- 2Combine the yogurt, egg product, and melted butter in a separate small bowl. Pour this wet mixture into the dry ingredients and stir gently until a shaggy dough forms, then set it aside. Don't overmix, or the biscuits will turn out tough.
- 3Place the peaches, cold water, remaining sugar, cornstarch, and lemon juice in a large saucepan and stir well. Let the mixture rest for 10 minutes so the cornstarch hydrates. Place the pan over medium heat and cook, stirring frequently, until the liquid becomes thick and bubbly. Gently fold in the raspberries and continue cooking just until heated through.
- 4Transfer the hot fruit filling into a two-quart glass baking dish. Quickly drop spoonfuls of the reserved biscuit dough evenly over the surface of the warm fruit.
- 5Bake for about 20 minutes, or until the biscuit topping turns golden brown and a toothpick inserted into the dough comes out clean.
Notes
- Serving: Let the cobbler cool for 10 to 15 minutes before serving so the fruit juices can thicken slightly.
- Storage: Keep leftover cobbler covered in the fridge for up to 3 days. Reheat gently in the oven or microwave.
- Swap: You can use fresh or frozen fruit. If using frozen, make sure to thaw and drain any excess liquid first so the filling doesn't become watery.