Peach Raspberry Cobbler Recipe

Name: Peach Raspberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 cups sliced peeled peaches; 3/4 cup sugar; 3 Tbsp. MINUTE Tapioca; 3/4 cup water; 2 cups raspberries; 5 Tbsp. cold butter or margarine, divided; 3/4 cup flour; 2 Tbsp. sugar; 1 tsp. CALUMET Baking Powder; 1/8 tsp. salt; 1/4 cup milk

Servings: persons

4 cups sliced peeled peaches
3/4 cup sugar
3 Tbsp. MINUTE Tapioca
3/4 cup water
2 cups raspberries
5 Tbsp. cold butter or margarine, divided
3/4 cup flour
2 Tbsp. sugar
1 tsp. CALUMET Baking Powder
1/8 tsp. salt
1/4 cup milk

1
Heat oven to 375F.
2
Combine peaches, 3/4 cup sugar and tapioca in large saucepan.
3
Stir in water.
4
Bring to boil on medium heat, stirring occasionally.
5
Stir in raspberries.
6
Pour into 9-inch square baking dish; dot with 1 Tbsp.
7
butter.
8
Mix flour, 2 Tbsp.
9
sugar, baking powder and salt in medium bowl.
10
Cut in remaining butter until mixture resembles coarse crumbs.
11
Stir in milk until mixture forms soft dough.
12
Drop by heaping tablespoonfuls onto hot fruit mixture.
13
Bake 30 min.
14
or until biscuit topping is golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups sliced peeled peaches, 3/4 cup sugar, 3 Tbsp. MINUTE Tapioca, 3/4 cup water, and more.

Yes, Peach Raspberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Raspberry Cobbler

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