Peach Raspberry Cobbler

4.7
(21) 16 Reviews
Prep Time
25
min.
Total Time
55
min.
Servings

8 servings

Two favorite fruits—peaches and raspberries—are topped with spoonfuls of an easy biscuit dough and baked into a warm, comforting dessert.

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What You Need

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Make It

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

Substitute

Substitute 1 pkg. (20 oz.) frozen sliced peaches, thawed, for the sliced fresh peaches.

Special Extra

Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping or a small scoop of vanilla ice cream.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 8g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 47g
Dietary fiber 4g
Sugars 31g
Protein 3g
   
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • autumnwalker |

    i made this using a mixture of whole wheat flour and regular flour for a healthier version..it was wonderful!

  • joanifsg |

    This is so good, a 9x9 pan is not enough. I agree that the batter on top sould be doubled. I'm making this again today, but I'm going to double the whole for a 9x14 pan.

  • tinytoque |

    My family and I absolutely loved this recipe.

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