Peach & Raspberry Cobbler

Fresh peaches and plump raspberries baked under buttery drop biscuits until the fruit is bubbling and the topping is golden brown. The two-fruit combination gives you the sweet, juicy softness of peach with the tart pop of raspberry in every spoonful.

The two-stage baking method is what makes this cobbler work so well. The fruit bakes first under foil for 30 minutes, getting hot and bubbly before the biscuit dough goes on. Dropping cold biscuit dough onto hot fruit means the bottoms start cooking immediately while the tops stay pale, so everything finishes at the same time.

Cornstarch mixed into the fruit thickens the juices as they bubble. Without it, the cobbler would be a soupy mess under the biscuits. Lemon juice brightens the peach flavor and keeps it from tasting one-note sweet.

Pro Tips

• Use ripe, fragrant peaches. If they don’t smell like peaches at the store, they won’t taste like much in the cobbler either.
• Keep the butter cold and cut it into pea-sized pieces. Those cold fat pockets create steam in the oven and make the biscuits rise tall and flaky.
• Sprinkle the extra teaspoon of sugar over the biscuit dough before the final bake. It creates a sparkly, crunchy crust on top.

Variations

• Swap raspberries for blackberries or blueberries depending on what’s in season.
• Add a pinch of cinnamon or nutmeg to the fruit mixture for a warmer, spiced filling.
• Serve warm with a scoop of vanilla ice cream or a pour of cold heavy cream.